• Prepare ingredients and left them at room temperature for 20-30 minutes.
• Take 4 oz (120 g) chocolate and 7oz (200 g) of unsalted butter and melt them together over bain-marie (or water bath), stirring gently. When ingredients are melted leave them to cool down.
• Meanwhile, beat 4 eggs with a pinch of salt at medium speed until fluffy. When you see that eggs are light yellow color add 1 cup (200 gr) of icing sugar and continued beating until the composition looks creamy and doubled in volume. Now, mixing gently add one tablespoon of the essence of rum. Then pour ½ cup (120 ml) of milk and mix a little again.
• In separate bowl combine all previously sifted dry ingredients: 1 cup (200 g) all purpose flour, 2 tbsp (20 g) of cornstarch, 4 rounded tbsp (40 g) of cocoa powder, 1 tbsp of cinnamon powder and 1 tbsp of baking powder. Mixed them well, until the composition is homogenized.
• In the meanwhile chop 4 oz (120 g) of dark chocolate and about ½ cup of chopped walnuts (you can use any nuts you love) in pieces of suitable size to you.
• Now let’s incorporate all ingredients. Whisking quickly, pour the melted chocolate over the egg mixture. Then incorporate the dry ingredients. At the end add the chopped chocolate and walnuts. Change mixer to spatula and mix well the dough. 
• Preheat oven at 180° C.
• Pour the dough into a hiware 9 Inch non-stick springform pan lined with parchment paper.
• Bake the Chocolate Brownie with walnuts for 25-30 minutes or until it passed the test with the toothpick.

For the topping:

• Melt over bain-marie (or water bath)  about 4 oz (120g) of chocolate (for topping you can choose either milk or dark chocolate).
• Pour melted chocolate over the hot Brownie and sprinkle a few nuts (1/3 cup).