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National Blonde Brownie Day recognizes the blonde brownie, which is actually 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. It is possible that the day chosen for Blond Brownie Day coincides with the date of release for the book. We are unable to confirm that though.
It wouldn’t be until 1898 that the words chocolate and brownie would finally appear together in an advertisement in the Kansas City Journal, and 1899 before a chocolate brownie recipe would be published.
Blonde brownies contain zero chocolate and are basically cookies baked in a pan and cut into rectangles.
Today we often do this with chocolate chip cookie dough in an effort to shorten the amount of 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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