I've made these brownies SO many times and 70% of them have a dull crust :( In fact, other then the most recent time, the only time they had a lovely, shiney crust was when I made the gluten-free. I made them yesterday and I finally got the desired result :DDDD I just had to be more careful to let the sugar "dissolve", I never had "bubbles" but it had a shiny, flaky crust so something had to be right! The one problem I had was that the eggs and cocoa mixture was so thick that I couldn't even scoop it off the sides of my standmixture with a silicon spatula, luckily, the melted butter and sugar helped. (I also ended up adding an extra egg yolk, but what's wrong with that! ;)) THANK YOU so much for the recipe! I LOVE it! Oh and 1 tip, to make them gluten free, you can substitute equal amounts of Pamela's gf baking mix for the all purpose flour. They taste ALMOST the same~ Ashley

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