Though you might think you prefer fudgy or chewy brownies to cakey, hear us out. This is basically a recipe for fluffy chocolate cake, complete with the crackliest crust around. We’re talking a crisp top layer that you can literally peel off from the brownie and munch on on it’s own (if we could package it and sell it, we would). Adding baking powder to the batter causes the brownies to rise in the oven, and creaming the butter and sugar whips air into the batter. The addition of the egg white creates the top crust—who knew?!