Curious, the recipe says heat the butter and sugar to around 110 or 120 degrees but in the blog it says to heat almost to boiling. Mine was approaching 200 degrees on a candy thermometer and it wasn't boiling yet, so I took it off the heat and I didn't get a shiny crust. Also had the problem others reported of the cocoa and egg mixture turning into a dense, dry ball, though it mixed with the butter and sugar ok. Brownies are fine, no shiny crust and a bit dense.

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