The history of Brownies

The brownie, that delightful dessert with its soft texture and rich chocolate flavour, has a fascinating history tied to Bertha Palmer, a prominent American socialite of the 19th century. Bertha Palmer, wife of the influential businessman Potter Palmer, was a key figure in Chicago’s high society and a dedicated supporter of the arts and social development. During the 1893 World’s Columbian Exposition, also known as the Chicago World’s Fair, Palmer reportedly requested a unique dessert that could be served in boxed lunches for ladies. According to this version of history, her request led to the creation of what we now know as the brownie.

The 1893 Chicago World’s Fair was a landmark event in American cultural and social history, and Bertha Palmer, as president of the Women’s Board, played an instrumental role in organising activities and services. As part of her planning, she sought to innovate food options, specifically requesting a dessert that would be portable, easy to eat, and, of course, delicious. This dessert was intended for the ladies attending the fair, who often brought packed lunches. Following her instructions, it is believed that a chef at the Palmer House Hotel created a dense chocolate pastry with a consistency somewhere between cake and biscuit, with walnuts added for texture.

The dessert was named “brownie” and had a texture that bridged the gap between a cake and a biscuit. The recipe featured melted chocolate, walnuts, and a layer of apricot glaze—a detail still retained in the traditional version served at Chicago’s Palmer House Hotel. This creation was a hit at the fair, praised for both its flavour and practicality. Over time, the recipe evolved into the brownie we know today, although the original base has remained largely unchanged.

Brownies did not remain confined to the Chicago World’s Fair; they quickly gained popularity in American kitchens in the early 20th century. The first published brownie recipes started appearing in cookbooks around 1904, and since then, the dessert has evolved into a wide variety of shapes, sizes, and flavours. However, the Palmer House Hotel in Chicago still serves the brownie according to the original recipe, preserving it as a living piece of culinary history.

The story of Bertha Palmer and the brownie has been explored in research and publications, becoming one of the most widely accepted versions of the brownie’s origins. Although other theories exist, Palmer’s influence is documented in multiple historical sources, supporting her role in its creation. Thanks to her initiative, the brownie became one of the earliest American desserts to achieve national, and eventually global, popularity.

Thus, the brownie is more than just a dessert; it symbolises an icon of American cuisine that dates back to a time of culinary creativity and innovation, inspired by figures like Bertha Palmer. Today, brownies have transformed to suit various tastes, yet the original version remains cherished as part of a rich gastronomic legacy.