We're sorry to hear that you're having a bit of trouble with your brownies, Ellis! It sounds like the method you're using has a fairly long mixing time for brownies which will incorporate a lot of air, could it be air bubbles rising from the batter that is creating this bubble effect on the surface of your brownies? The shiny crust on brownies comes from heating the butter and sugar to about 110°F to 120°F, the sugar should mostly dissolve in the butter and the mixture should be shiny. We hope this helps! 

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