In the late 1890s, the Palmer House Hotel in Chicago began offering a desert called the “Palmer House Brownie.” These brownies used double the chocolate found in other early brownie recipes and had an apricot glaze. A few years later, the Boston Cooking School Cook Book used the same name for small dark colored cakes made with molasses. It is safe to assume that at the turn of the century brownies became a popular treat in the United States. Our brownies follow an older recipe with a 2:1 ratio of sugar and flour, eggs, butter (no, margarine won't work), chocolate and butter.