Fannie Farmer’s 1896 Brownies Recipe
Watch the recipe video
What we need to remember is that in 1896 chocolate wasn't widely available, and these were probably called brownies because of the colour of the molasses. Eventually chocolate would be added, molasses would be removed and the modern brownie would be born.
This recipe however would live on as what we would today call the Blondie.
As with all recipes from this time period - the recipe writer didn't hold your hand and go into any detail about how to make the recipe... you were expected to know what to do. Recipes were mostly a list of ingredients, a temperature, and if you were lucky a tin size and time to cook.
- 1/3 cup (75 mL) butter at room temp
- 1/3 cup (75 mL) powdered / icing / confectioners sugar
- 1/3 cup (75 mL) cooking or fancy molasses
- 1 egg
- 7/8 cup (240 mL) bread flour
- 1 cup (250 mL) chopped pecans