I would like to thicken the crust of my brownies. Will I be able to achieve this by setting the pan at a lower level on the oven racks and increasing the temperature? Or do I maintain the same temperature and increase the time? My oven uses a large heating element attached from the top -- that's also where the thermometer hangs.
Presently, the brownies I have are nicely done through and through, but it seems to need a thicker crust. Is this achievable? Or does having a thick crust sacrifice internal doneness due to non-penetration of overhead heat?
Recipe is as follows:
80-g (3/4 cup) pecan halves, roasted and chopped
88g (3 oz) unsweetened chocolate
1 tsp salt
220g (~1/2 lb) unsalted butter
150g (3/4 cup) granulated sugar
100g (1/2 cup) brown sugar
2 large eggs (~110g)
1 1/2 tsp vanilla extract
140g (3/4 cup) All-purpose flour
18 g (1/8 cup) cocoa powder
Deposited in 12-slot pan made for circular cupcakes. 30 mins in a 350F oven with the thermometer hanging directly on the heating element.