I have a recipe that melts the butter and chocolate squares...I modified it to use dark cocoa. I add more butter to compensate for the butter in the squares, and melt the dry cocoa in the pot with the butter. By bringing the butter and cocoa to a boil, it releases the oil in the cocoas and the brownies will not only taste better, but will include the shiny crust. If you don't boil the cocoa, you will not get good results.

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