Once the oil is well incorporated, add the milk, vanilla extract, and optional rum extract. Once these ingredients are incorporated, continue with the flour, cocoa, and baking powder mixture. Add 2-3 tablespoons of the flour mixture and beat with a whisk. Once incorporated, continue adding more flour and incorporate in the same way. Finally, add the jam.

I used strawberry jam, but you can use whichever you like best. Once the brownie mixture is ready, pour it into a pan that has been lined with parchment paper. My pan dimensions are 12 inches long by 8 inches wide and 1.5 inches high. Spread the mixture evenly in the pan and level the surface.

Place the brownie in a preheated oven at 356°F (180°C) for about 30 minutes. Do the toothpick test after 25 minutes. Depending on your oven, it may take more or less time. If the toothpick comes out clean, it means our chocolate brownie is ready. Once removed from the oven, let it cool in the pan for 5 minutes.

Then place a rack or a board over the pan and flip it to remove the brownie from the pan. Remove the parchment paper from the base and let it cool. In the end, the bottom of the brownie will be the top of the final product.

While the brownie is cooling, prepare the chocolate topping. Place the cream in a bowl and microwave it. When it reaches the boiling point, remove it. Add the chocolate to the cream and let it sit for about 4 minutes to soften. Then stir with a whisk until you get a smooth chocolate-colored mixture.

Finally, to give the chocolate topping a shine, add a teaspoon of sunflower oil and incorporate it. When the brownie has cooled, cut it into the desired shape. Normally, it is cut into squares. Separate the squares to add the chocolate topping to each one. Let a bit of topping drip over all sides of each brownie piece.