Deep-dish pizza and Italian beef sandwiches aren't the only famous food items to come out of Chicago.
(CHICAGO) Americans love brownies. Nationwide, we eat an estimated 1.5 billion brownies each year. But did you know that brownies were one of the many iconic inventions dreamed up in Chicago?
Along with skyscrapers and the Ferris Wheel, Chicago is the birthplace of the brownie.
Bertha Palmer invented brownies for the Chicago World's Fair in 1893
In 1893, Bertha Palmer (wife of hotel owner Potter Palmer) needed a tasty dessert that could be boxed up and served at the Chicago World's Fair. Bertha, a socialite, philanthropist, and politician, was married to hotel owner Potter Palmer.
She was chair of the Board of Lady Managers for the World Fair, and she directed the pastry chef, Joseph Sehl, to create a dessert that was sweet, cake-like, and portable.
Thus, the brownie was born. However, it wasn't referred to as a "brownie" until the term appeared in 1898 in the Chicago Sears Roebuck catalog.
The brownie was a huge hit and has been a favorite American dessert ever since.
The very first brownie recipe
You can get a taste of Bertha's original brownie at the Palmer House Hilton today. However, the recipe is easy if you'd like to make it yourself.
You can find Bertha's original recipe here on the Palmer House website. Or check it out below.
The Palmer House Brownie Recipe
Ingredients:
- 5.25 ounces of 60% dark couverture chocolate (Note: couverture chocolate is a high-quality chocolate rich in cocoa butter. It is sold from chocolate distributors or Amazon.)
- 2-1/2 sticks of butter
- 1-3/4 cups granulated sugar
- 5 eggs
- 3/4 cup all-purpose flour
- ⅛ tsp baking powder
- 8 oz chopped walnuts
Glaze Ingredients:
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Directions:
- Preheat oven to 350 degrees.
- Melt chocolate and butter. You can use a double boiler or melt in the microwave. If using the microwave method, heat in a microwave-proof bowl at 30-second intervals, mixing each time until melted and smooth.
- Mix the flour, sugar, and baking powder in a large bowl.
- Combine the melted chocolate with the flour mixture and stir for about five minutes.
- Add eggs one at a time and continue mixing.
- Pour the mixture into a greased 9" x 12" baking pan.
- Sprinkle chopped walnuts on top. Press down on them gently with a spatula or your hand.
- Bake for approximately 35 minutes. Brownies are done when they have risen about 1/4" and the edges begin to crisp and pull away from the sides. (Brownies should remain gooey in the center when you insert a toothpick or they will be dry.)
Glaze Directions:
- Mix water, apricot preserves, and unflavored gelatin in a medium saucepan.
- Bring to a boil for two minutes, stirring continuously.
- Brush hot glaze on warm brownies.
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