When the Great Chicago Fire of 1871 decimated the city's downtown, the Palmer House hotel had been open less than a year.

Its swift reopening in 1873, when Gilded Age wealth rushed to rebuild the city, became a symbol for a city rising from the ashes.

Today, it operates as a Hilton hotel.

Beyond boosting the local economy, Chicago leaders hoped the event would show the world that the growing city had fully recovered from the 1871 fire.

The fair, which was held from May until October 1893, showcased international developments in technology, art, and transportation on the 400th anniversary of Christopher Columbus's arrival in the Americas and attracted over 27 million people to the city, per Choose Chicago.

The Palmer House owners, Potter and Bertha Palmer, were one of the wealthiest families in the Midwestern city during the Gilded Age.

In 1893, Bertha Palmer served as the president of the fair's Board of Lady Managers, which gave wealthy women a voice in constructing and decorating a Women's Building at the fair, showcasing the achievements of American women, among other tasks.

As part of her role, Bertha Palmer asked the hotel's chef to create a dessert that would be easy to transport in a lunchbox to serve to the other society women working on the fair's board.

Although she didn't call it a brownie — the name wouldn't come until 1898, per the hotel — Bertha Palmer's dessert, which she directed to be "more unique than a piece of pie or cake" and "like a cookie, but denser and more decadent with chocolate," per the Hilton website, set the foundation for what is today one of America's favorite desserts.

While the chef's name wasn't preserved along with the dessert's origin story, their creation continues to live on.

The original brownie recipe, which is available on the hotel's website, uses precise measurements of 60% dark couverture chocolate, butter, sugar, eggs, flour, and baking powder. The final brownie is covered with finely chopped walnuts and a glaze made with apricot preserves and unflavored gelatin.

The brownie made using the original 1893 recipe is available to guests dining at the downtown hotel's Lockwood Restaurant and for those stopping by the hotel café, where it is sold as a grab-and-go dessert.

The brownie, which cost $13, was served with a rich chocolate topping, strawberries, and a side of brownie crumbs.

When I took my first bite, I was surprised — it tasted very different from other brownies I've had in the past.

It was chocolatey, rich, and nutty, with a tart-like and fudgy texture that felt almost gritty at points.

Rather than being cake-like, I thought the original recipe leaned a lot more on the dark chocolate. Looking at the recipe's ingredients list, I was surprised by how little flour was actually in it.

Compared to even modern brownie recipes, where cocoa powder is often used to replace melted chocolate, this recipe puts a heavier emphasis on liquid ingredients like dark, cocoa-heavy couverture chocolate, eggs, and butter, as well as using a lot of granulated sugar.

The apricot glaze on top also added an unexpected fruity taste to the decadent dessert, making it more dimensional and luxurious than other versions I've tried.

Compared to boxed brownie mixes, Bertha's Brownie felt like an entirely different dessert.

In addition to serving the original brownie, the Palmer House has other menu items inspired by the 1893 creation.

The hotel's Lockwood Restaurant serves Bertha's Brownie Pancakes topped with brownie crumbs at breakfast and a rye Brownie Old Fashioned garnished with a mini brownie in its drinks menu.

If you asked me to name a fancy dessert, I would probably think of elaborate concoctions like baked Alaska or meticulous recipes like French macarons before a brownie, but the Palmer House brownie might just change that.

More than a sophisticated take on a classic, the recipe is a classic of its own and stands apart from other brownies I've tried.

Eating the brownie felt like biting into a piece of history, and I'll probably be thinking about it until the next time I'm in Chicago.