Part 2/8:

Interestingly, the first documented recipe that called something a "brownie" didn’t actually contain any chocolate; it appeared in a cookbook from 1896, utilizing molasses instead. The first true chocolate brownie is credited to the Palmer House Hotel in Chicago, but the term “brownie” wasn’t used until years later. Therefore, our quest brought us to an even earlier recipe, one that combines the characteristics of what we now recognize as a brownie.

In 1904, the 'Service Club Cookbook' published a recipe known as Bangor Brownies, which best matches the modern brownie composition. The recipe detailed specific measurements, including:

• ½ cup (115g) salted butter

• ½ cup (60g) pastry or all-purpose flour

• 1 cup (200g) sugar

• 2 ounces (57g) unsweetened Baker's chocolate

• 2 eggs