From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A rich, North American chocolate cookie, named after its deep brown color, its origin unclear. Brownies have been eaten in the U.S. since the 19th century, the first recipe appearing in print in 1897 in the Sears and Roebuck catalog. Some brownies have a fudge-like consistency, while others look and taste like cake. They are all made of flour, sugar, cocoa or unsweetened chocolate, butter, eggs and sometimes vanilla and chopped pecans or walnuts.
