That can't be the case. If you look, Paula in Maine listed sugar with chocolate chips = crust. I bake from scratch and from mix, just depends. My brownies, sorry, are from a box mix. However, they've always had that very thin, yet crisp crusty coating on the top. I'm wondering if the type of fats involved would make the difference - such as experimenting with oils, mayonnaise, the various chocolate chips - I usually use semi sweet and/or dark chocolate chips. I do know that if you increase your oil in a cake/brownie, you'll get a more fudgie texture - I found that if I used extra pecans and just a tad more oil in a chocolate bundt cake that I wound up with a tunnel of fudge cake - WOOT-HOOT!!!!

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