The History of Brownies: Origin, Name, and a Classic Recipe to Try

Written by Yash Chawla | November 13, 2023

Brownies are a rich, dense chocolate dessert with either a delicious fudgy or chewy texture. They place somewhere between a soft cake and a crisp cookie, which makes them as indulgent as a dessert can get. They often include chocolate chips, nuts, or swirls. Brownies are simple to bake and are perfect for satisfying any sweet chocolate craving that you may have.

A Brief Introduction: Why Brownies Are Timeless

They are varied and, might we say, among the most delicious desserts out there. Simple, yummy, and classic, brownies aren't going out of style anytime soon. Every baker has their own recipe and secret tricks to get it right. The brownies are as varied as people’s taste buds. Some prefer fudgy brownies while others like well-baked, crisper brownies. Some like choco-filled brownies while others like variations like red velvet brownies, cookie-and-cream brownies, or some other iteration. It’s also a tricky dessert to bake since brownies continue cooking even once they’ve been pulled out of the oven. So you have to be careful not to overbake them, especially if you want a gooey experience.

Why Are They Called "Brownies"? The Story Behind the Name

The name brownie comes from the stories of Palmer Cox. In The Brownies: Their Life, Cox writes: “Brownies, like fairies and goblins, are imaginary little spirits, who are supposed to delight in harmless pranks and helpful deeds. They work and sport while weary households sleep, and never allow themselves to be seen by mortal eyes.”

The Origin of Brownies: Myths, Legends, and Accidents

The origin stories and legends around brownies are as varied as the varieties they come in. One story goes that a woman in Bangor, Maine, was baking a cake but forgot to include the baking powder. So instead of rising, her cake came out flat. Instead of discarding it, she cleverly cut it into small squares and served it anyway.

Another story states that a chef mistakenly added melted chocolate into the cookie dough they were working with, which resulted in a new dessert.

Yet another story suggests that a group of people had plans to bake a cake, but they didn't have enough flour. So instead, they made smaller desserts, and the batch was close to brownies.

The most widely accepted origin story for the brownie is that it was invented by the chefs at Chicago’s Palmer House Hotel for the World Columbian Exhibition in 1893. Hotel owner Potter Palmer’s wife Bertha Palmer was the president of a humanitarian organization named the Board of Lady Managers. The event organizers had asked her to design a dessert for the ladies attending the exhibition. She conceptualized a dessert and went to the hotel’s pastry chefs. She asked them to create a dessert smaller than a cake and more convenient to eat than a pie slice. What resulted was a dessert that looked like modern brownies, made of chocolate, walnuts, and apricot sauce.

The First Brownie Recipe in Print – Fannie Farmer and the 1896 Cookbook

The first brownie recipe in print- at least the brownie as we recognize it today—appears in Fannie Farmer’s 1896 Boston Cooking School Cookbook. This makes it a relatively recent invention, and its global, widespread appeal is a testament to its taste. But there was no chocolate in that recipe. Two advertisements were responsible for this. In 1897, a Sears and Roebuck catalog included brownies. And an 1898 issue of the Kansas City Journal mentioned chocolate brownies. In 1906, Fannie came back into the picture, with an updated edition of her cookbook—one was a recipe for a blondie, while the other was for a brownie. Hers and other recipes soon started circulating and traveled throughout the US. Testament to her popularity is thisrecord by Laura Shapiro: “When Fannie Farmer died in 1915, over 360,000 copies of the book had been sold, and it was still coming out regularly in printings of 50,000 each.”

Today, brownies are a global dessert. And creators of brownie mixes and bakers at large are doing all they can to keep the brownie relevant. In keeping with the current health wave that has gripped many, one will find brownies on the market that are low in sugar, high in protein, vegan, or gluten-free. They also come in a variety of new flavors like caramel brownies, peanut butter brownies, white chocolate brownies or blondies and more.

Types of Brownies: Classic and Creative Variations &

Brownies come in countless delicious variations, each one of them offering something for everyone. Classic chocolate brownies are a favorite still amongst people, while blondies provide a buttery and vanilla twist. Red velvet brownies add a vibrant color and mild cocoa flavor, while cookies and cream brownies bring a fun crunch along with the inclusion of cream. Caramel and peanut butter versions add additional richness, while gluten-free and vegan brownies are suitable for different people with dietary restrictions. Another example can be stuffed brownies that can be filled with either chocolate or marshmallows.

Here’s a simple chocolate brownie recipe to get you started on a fresh batch of brownies for your own home.

Ingredients:

• 5 tbsp unsalted butter
• 1¼ cups granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 tsp vanilla extract
• ⅓ cup vegetable oil
• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ⅛ tsp baking soda
• 1 tbsp cornstarch
• ¼ tsp salt
• ¾ cup semisweet chocolate chips

Step-by-Step Instructions:

1. Prepare the pan: Preheat your oven to 175 C. Line a square baking pan with parchment paper.
2. Melt the butter: Melt the butter in a saucepan or microwave-safe bowl. Let it cool slightly before using, so that it doesn’t cook the eggs when combined.
3. Mix the ingredients: Whisk the melted butter, sugar, eggs, egg yolk, vanilla extract, and vegetable oil until smooth and well combined.
4. Add the dry ingredients: Sift together the cocoa powder, flour, baking soda, cornstarch, and salt. Gradually fold the dry mixture into the wet ingredients until combined. Avoid overmixing.
5. Add chocolate chips: Gently fold in the semisweet chocolate chips, and save a handful to sprinkle over the top if you desire.
6. Bake: Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the edges are set and the center looks slightly soft.
7. Cool completely: Allow the brownies to cool in the pan before slicing. For a fudgier texture, chill them for a while in the refrigerator before serving.

Tips for Perfect Brownies:

Don’t overmix: Once the flour is added, mix only until the ingredients come together. Overmixing can make your brownies cakey rather than fudgy.

Watch the baking time: Brownies continue to cook from residual heat even after leaving the oven. Take them out when the center is slightly underdone for a soft middle part.

Use good quality cocoa: Since cocoa provides most of the chocolate flavor, choose a good quality unsweetened cocoa powder for a richer and deeper taste in brownies.

Measure ingredients carefully: Baking works best with accurate measurements. Too much flour can make brownies dry, while too little flour can leave them overly wet and difficult to slice.

Let them cool: Resist cutting the brownies while they are hot. Cooling them allows the chocolate and butter to set properly, which gives you that dense, chewy texture and cleaner slices.