Spread the walnuts on a baking sheet lined with parchment paper. Roast in a 170ºC oven for 15 minutes.
Chop the walnuts into small pieces. Line a baking pan with parchment paper and heat the oven to 340°F/170°C.
Brownie batter: Sift together the cake flour, cocoa, and baking powder. Heat the milk.
Put the sweet chocolate, butter, and rum in a bowl and melt over hot water.
Combine eggs, granulated sugar, and warmed milk into a separate bowl. Mix with a whisk.
Gradually add the egg mixture from Step 5 to the chocolate mixture from Step 4. Mix until shiny.
Sift the dry ingredients into the mixture from Step 6 and mix lightly. Fold in the walnuts from Step 2.
Pour the batter into the pan and bake at 340°F/170°C for about 20 minutes.
Story Behind this Recipe
The praline chocolate tart I made was so delicious that I decided to try using soft tart filling to make brownies.
If you're using another type of chocolate instead of sweet chocolate, you might want to adjust the amount of granulated sugar. If you like really rich brownies, you can increase the amount of chocolate to 150 g.