I attended a short baking course a couple of years ago and the instructor showed us a technique regarding this matter. As usual, melt the butter and chocolate. Add the sugar, salt, and vanilla. Fold in the flour. Then the eggs (cracked separately in another bowl then beaten ever so lightly) come in last into the batter. Dump the eggs into the batter, then mix lightly; we were taught to cut-&-fold or just swirl around the eggs like writing figures of 8/infinity sign in the bowl. Do this just until you cannot see jellies of eggwhites, maybe around 10 of the number 8 using the spatula. The batter was really glossy before it got baked. And indeed it was really shiny after the bake. I have been doing this trick every time since then. Maybe you can try it sometime too.

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