Tanja, it may help to understand what the shiny top is from: dissolved sugar that moves to the top of the batter during the bake and is crystallized (that's where the shine comes from). It's all about the melting butter and sugar together; stirring that mixture well helps the sugar to dissolve a little sooner, making it a sure bet that the crust will form. I make these brownies in a large microwave-safe bowl and leave the mixer out of it. Melt the butter and sugar together, stir well, add the cocoa, and stir some more. When the mixture is lukewarm, you can add the eggs one at a time. When I mix the batter this way, I never have a dull top. Give it a try! Susan

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