When you see pictures of brownies they always have that thin shiny crust that makes them irresistible. I must admit mine do not always shine and I came across some information on the subject that I thought I would share. The shiny crust is the result of dissolved sugar and egg migrating to the surface of the brownies as they bake. The sugar melts and the egg white joins the sugar to form a very thin layer of meringue. The result is that perfect shiny, delicate top crust.
Some bakers say the key to making brownies with a shiny crust is dissolving the sugar in melted butter before adding the other ingredients. Still others call for several minutes of beating, to make sure the sugar and egg are fully combined. While I'm sure both of these steps help, there is a simpler answer, adding chocolate chips to the brownies.
The perfect whole grain brownie recipe