Nineteenth century changes in chocolate form, taste and availability encouraged experimentation in cooking and baking. Boston-based chocolatier Walter M. Lowney debuted the first American-made chocolate bars at the Columbian Exposition held in Chicago, Illinois, in 1893. Many culinary historians believe that it was also at the Columbian Exposition that brownie was introduced. As the story goes, wealthy socialite Bertha Potter Palmer asked her chef to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition.The resulting treat was a super-rich, fudgy-chocolate confection topped with walnuts and an apricot glaze that was the predecessor to the modern-day brownie.
Regardless of their origin, it is clear where brownies are going… into the mouths of three of their biggest fans. A full batch of brownies rarely lasts a full day in the Romeo house! While I no longer need to refer to this recipe, we are sharing our family’s version is hopes it will become a favorite in your house.
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate morsels (optional)
Stir in nuts and morsels, as desired. Spread batter evenly into a greased baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
They are done when a toothpick pricked into the center comes out clean with no batter. Cool completely in the pan on a wire rack. Cut into squares small or large and watch them disappear!