The earliest printed recipe for brownies dates to 1896, when the first edition of Fannie Farmer's seminal Boston Cooking-School Cookbook was published. The recipe in that book yielded a dessert that didn't look or taste at all like today's brownies; the bready treats were flavored with molasses instead of chocolate and were baked in individual molds. Then, in 1906, in keeping with a growing taste for chocolatey desserts, a new edition of the Boston Cooking-School Cookbook swapped chocolate for molasses in its chewy-brownie recipes. Other compilations soon followed its lead, most notably Lowney's Cook Book, published in 1907 by the Massachusetts chocolate company of the same name and written by a protegee of Farmer's, who used more chocolate in her recipe than other cooks had dared to previously. In 1908, another member of the Boston Cooking School circle, Maria Parloa, teamed up with the Boston-based chocolate company Baker's and created a brownie that was enriched with three eggs, vanilla, and baking powder, ushering into the American canon a more cakelike version of this easy-to-make, easy-to-customize dessert.