I've been on a baking blitz, trying to use up ingredients that are getting old and this will be a great help. So how does one get that paper thin crust to form at the top of brownies? I used to melt the butter, sugar and chocolate on the stove over very gentle heat and I've heard that's the secret, but now I use the microwave. I haven't seen that special crust in years. Can you enlighten me? Thanks

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