I thought I should share my experience using the same recipe for over a year now. In the beginning I was using good quality cadbury bakking chocolate, the result was a beautiful crackled top. I then started using Aldi's brand chocolate melts and the crackled top was gone. When I do nutella brownies with the same recipe but adding nutella to the dough, the crackled top is back. I don't know if it's the extra sugar in the nutella or something else. Maybe one day I'll try bombing my recipe with extra sugar just to see if the top changes. By the way, I don't mix the sugar with melted butter nor beat them together to make a cream so I'm not sure how much of that helps.

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