The brownie, one of America’s (and the world’s) favorite baked treats, was born in the U.S.A.

Even though it is a relatively recent entry to the food pantheon—the recipe first appeared in print in the early 20th century.

Evidence points to Fanny Farmer, who, in 1905, adapted her chocolate cookie recipe to a bar cookie baked in a rectangular pan. The brownie is classified as a bar cookie rather than a cake. That’s because brownies are finger food, like cookies, and cake is eaten with a fork.

Some myths state that a chef accidentally added melted chocolate to some biscuits, or was making cake but didn’t have enough flour; still others say that a housewife in Bangor, Maine, forgot to add baking powder to her chocolate cake.

But most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Columbian Exposition of 1893.