Happy Anniversary to KAF! It boggles my lil' brain to imagine having nothing but those proto-recipes to teach me how to bake. I will have to try a few and see what comes of them. I've learned so much technique from well written, detailed instructions that I have come to really appreciate sites like KAF and other recipe blogs that really dedicate themselves to clear and descriptive instructions. I use Baker's Chocolate constantly but I am still annoyed at them for dropping their packages from 6 to 4 ounces. Marketing it as "new and easier to use, oh boy!" ain't fooling anyone when the price doesn't drop with the quantity. What was the texture of Fannie's brownies? Fudgy or more cake-like?

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