Hi! I have made these brownies a few times, and they are wonderful, but aside from the first time I made them, I have not had alot of success getting the shiny, crackly top, and I think I have figured out why. The recipe for these says to melt the butter and *then* add the sugar, but in the blog you melt the butter and the sugar together, stir and then heat it again. I wonder if that longer time that the sugar is in the microwave/on the stove is making the difference and melting more of the sugar? When I just melt the butter and then stir in the sugar and reheat, it never makes that shiny, crackly top, even when I heat it to practically boiling! I have never used the microwave to make this recipe, I wonder if that is also part of the problem? Great observations! Who knew we would be scientists as well as bakers? Melting the sugar and butter together allows some of the sugar to migrate to the top of the batter during baking, forming that signature shiny/crackly crust you seek. Whatever method you use to heat, be sure to melt the butter and sugar together. Happy Baking! Irene at KAF

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