I find I don’t get shiny cracked type crust with the powdered coco but do when using baking chocolate (the blocks). Most likely, you are on a roll here as they probably have more fat in them. I used to get great brownies until I started with the dutch processed powder. But also Back then we always creamed butter with sugar and then added already mixed up eggs before mixing with dry ingredients. Baking is science - short cuts in one bowl recipes don’t always give you the great results. Maybe good enough but not great. I have been adding home made chocolate, or cream cheese icing to the tops of my one bowl brownies or a thin glaze and that adds great flavor and you can’t see the dullness. I add chopped pecans to my brownies too.

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