Brownies Recipe from 1904

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This recipe for Bangor brownies comes from ‘Service Club Cookbook’, “Compiled from recipes furnished by members of the Service Club of Chicago” published in 1904*. At the time, it sold for the price of $1.


It was one of the first brownie recipes to use chocolate rather than molasses. It uses a few simple ingredients and the result is a gooey brownie that is comparable to many modern-day brownie recipes.

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INGREDIENTS

  • ½ cup unsalted butter (113g)
  • 1 cup granulated sugar (200g)
  • 2 oz. unsweetened chocolate (57g), melted
  • 2 eggs
  • ½ cup pastry flour (55g)
  • ½ cup chopped walnuts (60g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Line an 8x8-inch baking dish (20x20cm) with parchment paper

  1. In a large bowl, cream the butter until light and fluffy.
  2. Add sugar and continue creaming until light in colour.
  3. Melt the chocolate and cool slightly before adding to the bowl with the creamed butter and sugar.
  4. Stir until well incorporated.
  5. Beats eggs in a measuring cup or small bowl until well beaten.
  6. Add eggs to the batter, mixing until fully incorporated.
  7. Add half the flour, mixing to combine, just until no flour spots remain.
  8. Fold in the walnuts.
  9. Pour the batter into a lined 8x8-inch pan. Spread evenly.
  10. Bake in a preheated oven at 350°F/175°C for 20-22 minutes.
  11. Cool in the pan for 5 minutes. Then, remove from the pan to fully cool.

Once fully cooled, cut, serve, and enjoy! :)


Original recipe from 1904:

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