Line the chopped walnuts on an oven sheet lined with parchment sheet. Bake for 10 minutes at 170°C. Save the parchment sheet for baking the brownies.
Put the chopped chocolate, butter and milk into a heat-resistant bowl. Microwave for 70 seconds. Mix until melted.
Whisk in the egg, sugar and rum. Usually you use another bowl to mix them, but the same bowl is fine.
Using a rubber spatula, stir in the pancake mix and cocoa.
Finally, mix in the roasted walnuts. Pour the batter on the parchment paper-lined rimmed baking sheet. Sprinkle on the sliced almonds as desired.
Bake for 20 to 25 minutes in a preheated oven. Adjust the cooking time depending on your oven.
When baked, let it cool and take it out from the baking sheet. When cooled completely, sprinkle the caster sugar and cut into suitable sizes. It's done.
For a richer finish, I used 50 g of black chocolate and 50 ml of heavy cream microwaved until smooth and coated the brownies, garnishing with cocoa powder.
Story Behind this Recipe
I bake brownies for Valentine's day every year, but recently I've been really into preparing them with pancake mix because they make easy but delicious brownies.
Don't overcook the chocolate while melting it. I used "Ghana" milk chocolate. If you use a different brand chocolate, adjust the amount of sugar. The batter is thick so smooth the surface prior to baking.