There was a period when I was on a brownie baking spree....and I think the trick is the amt of sugar (prob w a combination of beating as well). One recipe was memorable as it yield a super glossy shiny crust but my oh my.....at the same time it was diabetic inducing sweet! So i halved the sugar and the subsequent batches all had v dull crust. So i figure it must be the sugar... be it in pure cane sugar form or in the choco chips or corn syrup. Since I don't have a sweet tooth, dull but less sweet and more choc fragrance won (sometimes too much sugar covers the choc taste!) But I admit I do miss the crusty flaky top though!

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