1. Separate the eggs. Place the egg whites in a tall container and the egg yolks in a separate bowl. Add a pinch of salt to the egg whites and beat them stiffly using a hand mixer. Gradually sprinkle in the coconut blossom sugar while beating.
2. Slice the vanilla pod lengthwise with a small, sharp knife and scrape out the seeds.
3. Stir the vanilla seeds and apple puree into the egg yolks using a wooden spoon.
4. Mix flour, baking powder, and cocoa powder in a bowl and sift this mixture over the egg yolk batter. Stir briefly and then gently fold in the stiffly beaten egg whites.
5. Line the bottom of a square baking pan (20x20 cm) with baking paper. Pour in the batter and smooth it out with a rubber spatula.
6. Bake the brownies in the preheated oven at 175 °C (fan: 150 °C, gas mark: 2) for about 20 minutes. Insert a wooden skewer into the center: if it comes out clean, they are done; otherwise, bake for a few minutes longer.
7. Remove the pan from the oven and let the brownies cool for 5 minutes. Then release the cake from the pan and let it cool completely on a wire rack.
8. Cut the brownies into 9 equal squares using a large knife. Dust them with powdered sugar to taste, which you have placed in a tea strainer.
Nutrition per serving
kcal: 100
Protein: 3 g · Fett/Fat: 2 g · Carbs: 18 g
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