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National Blonde Brownie Day recognizes the blonde brownie, the first brownie ever included in a cookbook, The Boston Cooking-School Cookbook by Fanny Merrit Farmer, in 1896.
This book changed the way American families cook. It was written in a teaching format rather than simply recipes. The day chosen for Blond Brownie Day may coincide with the book's release date. We are unable to confirm that.
It was in 1898 that the words chocolate and brownie would finally appear together in an advertisement in the Kansas City Journal, and in 1899 before a chocolate brownie recipe would be published.
Blonde brownies contain zero chocolate and are cookies baked in a pan and cut into rectangles.
Today we often do this with chocolate chip cookie dough to shorten the time it takes to cook the cookies one sheet at a time. Technically, these pan chocolate chip cookies would be brownies.
What differentiates a brownie from cookies and cake is the density of the finished product.
Cookies tend to be flat and dense.
Cake is high and light.
Brownies are high and dense.
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