That's really fascinating. I've never been a big fan of brownies, until I understood how easy they were to make. In devising a recipe for my bakery, I made both gluten free and conventional and the conventional routinely did have a shiny crust. I never added chocolate chips to keep the sugar content down. Most sweets are far too sweet and would benefit from at least a 10 percent decrease overall of sugar. For my part, the recipe did involve melting unsweetened 100% cacao organic chocolate and butter (no oil, yuck! stay away from industrialized oils) as the first prep step...

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