Hi, I think that the main thing that helps with a crackly crust is the amount of fat, the more fat the better chances of that crust. I would get that crust using extra oil in boxed mixes that only have you stir 50 strokes to incorporate everything. Also, my walnut tassies get a similar crust, with a brown sugar filling and a very flaky crust especially when I add a little extra melted butter. I'm planning on trying this out on a homemade brownie and blondie, using extra melted butter, actually debating brown butter for the blondie.

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