Hi, Jim: The sheen comes from the mixture of heated chocolate/butter and sugar. Some of the sugar is dissolved by the heat, and it rises to the surface of the cookies where it forms a glossy coating. As for the cracks - I don't know. does anyone out there know why these cookies (like chocolate crinkles) get cracks in the top? Has to be something to do with how moist they are, and the steam escaping, I imagine... AND - yes, we can ship you a Baker's Edge brownie pan, wherever you are in the world - no problem!

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