1893 Brownies
Brownies were developed for the 1893 Chicago World’s fair. Mrs. Bertha Palmer commissioned the pastry chef of her hotel, the Palmer House to create a special dessert for the fair. She requested a dessert smaller than a cake that would fit in a boxed lunch for the lady managers that oversaw the construction of the Women’s building at the World’s Fair. The Palmer House Hotel which burned down in the great Chicago fire just 13 days after it’s opening. Mr. Palmer worked round the clock to build back an even bigger hotel, but this time made it quote “the only fireproof hotel in the world”. In the late 19th century, grand Hotels emerged as the new location for opulent banquets, fine dining and the perfect place for Gilded Age society to see and be seen. You can get even more food history about 19th century World’s Fairs here: https://www.savortoothtiger.com/recipes/worlds-fair-foods
Bertha Palmer
This recipe comes from the Palmer House Hotel website. They claim to use the original recipe from 1893 but wow, brownies sure have changed in the past 131 years! This original recipe includes walnuts and an apricot glaze. They are rich and buttery (which makes sense considering the more than 2 sticks of butter used!) and not as chocolatey as their modern counterparts. If you visit the hotel today, you can get a Brownie Old Fashioned cocktail at the bar served with a brownie garnish.
The original Palmer House before the Great Chicago Fire (1871)
Aftermath of the Great Chicago Fire- the Palmer House Hotel (1871)
The second Palmer House Hotel Dining Room, (1875)
Exterior of the second Palmer House Hotel, 1875
The Palmers were fascinating and very well connected to the Chicago World’s Fair. Potter Palmer actually gifted the hotel to Bertha as a wedding gift! Bertha was a busy woman leading the board of lady managers for the Chicago World’s Fair of 1893. She also embodied the style and grandeur of the hotel. Bertha was known for her 7 strand pearl necklace with over 2,268 pearls. Her hotel was equally as brilliant with it’s massive impressionist art collection and crystal chandeliers. The hotel’s tonsorial parlor in the basement (like a barbershop), was tiled with actual silver dollars. Her home, at the time of it’s completion in 1885 was the largest residence in Chicago. This stunning castle hosted many visiting dignitaries leading up to the Chicago World’s Fair of 1893, including royals and presidents.
Bertha with her Board of Lady Managers (1893 Chicago World’s Fair)
Palmer Mansion, Chicago, 1885
Try this recipe for yourself! And get even more food history about the 1893 Chicago World’s Fair here:https://www.savortoothtiger.com/recipes/worlds-fair-foods
Palmer House Hotel Brownies
Ingredients
- 5.25 ounces dark chocolate (I used dark chocolate chips)
- 9.75 ounces unsalted butter
- 12.75 ounces granulated sugar
- 5 eggs
- 3.5 ounces all purpose flour
- 1/8 teaspoon baking powder
- 8 ounces chopped walnuts
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Dice the butter and chocolate. Melt the chocolate and butter in a double boiler (or microwave at 15 second intervals, stirring in between, until just melted)
- In a large bowl, measure the dry ingredients and mix together.
- Add the chocolate-butter mixture into the dry ingredients. Add the eggs and mix until thoroughly combined.
- Using a 9x12 inch baking sheet, lined with parchment paper, pour the batter into the pan. Sprinkle the walnuts evenly over the top and lightly press them into the batter. Bake for 35 minutes.
- To make the glaze, heat the water, preserves and gelatin in a sauce pan. Bring to a boil for 2 minutes and stir.
- Remove brownies from the oven and brush with the glaze immediately.