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To contextualize the dessert further, it is vital to recount the rich history of brownies before 1904. Notably, in 1893, the Chicago World's Fair was home to the Palmer House Hotel's creation of a brownie-like treat, crafted for a lady's lunch and intended to be hand-held and forkless. These dense chocolate squares, adorned with an apricot glaze and walnuts, soon became a sought-after delicacy at the hotel.

This history is attributed to Bertha Honoré Palmer, who was instrumental in the 1893 World’s Columbian Exposition and sought a practical dessert that wouldn’t interrupt the busy schedule of the ladies’ meetings. Although the original recipe remains a point of contention regarding its accuracy, the Palmer House continues to proudly serve its version of the brownie today.