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About the Recipe: These brownies were one of the first recipes to use chocolate as an ingredient. As you might expect, they are not as fudgy as the ones we made today. The top is crackly with a soft brownie texture inside. Crunchy walnuts dot the little sweet chocolate squares.
Recipe by: The Service Club of Chicago. (1904). The service club cookbook. United States: (n.p.). https://www.google.com/books/edition/The_Service_Club_Cook_Book/rfgpAAAAYAAJ
https://history-in-the-making.com/2021/01/24/bangor-brownies/
Cook’s Note: For detailed directions, I updated the recipe ingredients and format. See the original recipe below.
But by the latter 1890s, companies who manufactured chocolate products began advertising and encouraging home cooks to use chocolate instead of molasses, and an abundance of chocolate recipes soon appeared in many parts of the US.
https://www.janestanford.com/secrets-in-bangor/the-mysterious-chocolate-brownie
pdf for Copy of Recipe – Bangor Brownies
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