Thanks, Mrs Palmer…
Fudgy, chocolate goodness, brownies are a versatile treat that are equally at home in the picnic hamper or on the dessert menu of a 5-star restaurant. They are quick and easy for a beginner cook and, once the base recipe is perfected, they can easily become an after school treat with a glass of milk, a morning tea snack with friends or a decadent dessert to impress your guests.
Although we might consider brownies a long-time favourite that have been satisfying chocolate cravings since forever, they are surprisingly new to the list of best-loved foods. In fact, brownies owe their creation to the Columbian World’s Fair that was held in Chicago in 1893. Chicago socialite Mrs Bertha Palmer wanted a small cake to include in boxed lunches for ladies visiting the fair and commissioned the chef of the Palmer Family Hotel with the job. Luckily for the fair-going ladies, and the rest of the world, the chef created chocolate brownie – a treat unlike any other confection which became immensely popular and, over 100 years later, the Palmer Hotel in Chicago is still using the same original recipe. Then, three years after its debut at the Fair, a new edition of the Fanny Farmer Cookbook included a brownie recipe that substituted molasses for chocolate, resulting in a light-coloured dessert that was nicknamed ‘Blonde Brownies’ and later shortened to ‘Blondies’.
A cookie, not a cake
Brownies and Blondies are actually classified as bar cookies rather than cake since they are finger food whereas cake is generally eaten with a fork. Technicalities aside, what is more often contested is the merits of fudgy versus chewy, dark or milk chocolate, and whether the crispy edge or soft middle pieces are the best. Or whether you like yours warm from the oven with a glass of cold milk or drizzled with sauce and topped with a scoop of ice cream. There is, of course, no right or wrong and the very versatility of the brownies makes them the perfect starting point for an indulgent dessert.
Speaking of indulgence, the height of brownie extravagance can be found at the Restaurant Brule in Atlantic City, New Jersey. Here we find the Brownie Extraordinaire, dubbed as ‘The Most Expensive Chocolate Brownie’ that comes with a whopping $1000 price tag. The Brule chefs use only the finest ingredients – Belgian dark chocolate for the brownie itself, which is covered in Italian hazelnuts, topped with freshly churned French Vanilla Ice Cream, and sprinkled with gold flakes. Each brownie is also served with a rare Portugal port wine in an individual crystal atomizer.
Although we may not be serving up Brownie Extraordinaire this weekend, with minimal effort you can plate up a brownie of your own to family or friends, or just make yourself a midweek treat to satisfy that chocolate craving like none other can.
Recipe Inspirations
Salted Caramel Blondies with Pear and White Chocolate
Forest Fruit Macadamia Blondies