Poppy Brownies

Ingredients:

Sponge cake batter for about 8 pieces:
150 g dark chocolate glaze
1 packet of poppy seed filling
100 g wheat flour
1 level tsp baking powder
50 g soft butter or margarine
25 g sugar
3 eggs
4 drops of bitter almond flavouring
1 pinch of salt

Crumble dough:
50 g wheat flour
30 g sugar
30 g soft butter or margarine
1 pinch of salt

1. Chop up the glaze and melt according to the package instructions. Take a heaped teaspoon of the poppy seed filling for the crumble dough and set it aside Combine the flour with the baking powder and mix together with the leftover poppy seed filling. The rest of the ingredients for the batter can now be added, as well as the melted glaze. Use a
mixer (beaters) on the lowest setting for a moment and then for an additional 2 minutes on the highest setting until a smooth dough is formed. Fill the batter into the glasses (160 ml preserves jars).

2. For the crumble dough, add the flour, sugar, fat, salt and poppy seed filling to a mixing bowl and use a mixer (beaters) on the lowest setting to turn it into a crumble. Spread the crumble over the top of the batter.

3. Slide the glasses into a preheated oven on a baking tray (top/bottom heat: 180°C, fan-assisted: 160°C). The Poppy Brownies will be ready after approx. 25 minutes.

4. Allow them to cool on a cake rack.