I’ve tried several of your fudgy brownie recipes and all are delicious thank you! When incorporating your shiny crust tips into the brownie recipes, it seems like they fit best into the first fudgy brownie recipe on your site (the one that calls for mixing eggs and cocoa first, then melting sugar and butter). Just wanted to add (since that many of the recipe comments concern issues with timing and measuring along with shiny top issues): 1. in a breville large toaster oven, convection setting, my shiny crust is diminished, so I stick to conventional setting. ( I use a Chicago metallic nine inch square pan lined with KA parchment). Even in conventional setting, and even accounting for pan darkness, the cooking time is seriously diminished (I check at 18 minutes and pull out at 22-23 minutes which yields a very fudgy brownie once cooled), but there is a shiny crust. 2. Also, I believe that somewhere, possibly in another blog on shiny crust, there is a recommendation to stir the melted butter and sugar mixture until combined evenly and then continue to heat until butter is much hotter than 120 F. I then wait, until the mixture is cooler, to add in the egg and cocoa mixture (because of fear of scrambling). But I do add the chocolate chips when the butter sugar mixture is still hot. Otherwise, my shiny crust is interrupted by chips migrating to the surface but not melting. I could bake the pan longer to melt the chips, but I like a very fudgy brownie. Thank you again!

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