I tried the brownie recipe in the last issue of CI, and while they were delicious, they failed to develop the shiny surface. I followed the recipe carefully, including weighing ingredients. I can think of two possible reasons. First, in addition to the unsweetened chocolate I used a high percentage bitter chocolate (73%), which absorbed all the sugar. Second, the pan I used was smaller than the one called for - about 25% less surface area.
Has anyone tried this recipe?