Preheat oven to 375 degrees.
In a large bowl combine butter and brown sugar; beat until light and fluffy.
Add eggs, one at a time, beating well after each.
Add chocolate and rum extract to egg mixture.
Stir in flour and chopped nuts.
Pour into pie shell.
Decorate with halves of nuts around edge of pie.
Bake 24 minutes; cool.
Blend berries in a blender.
Pour through a sieve to remove seeds.
Place in a saucepan with cornstarch and jam.
Cook over medium heat until mixture comes to a boil and thickens slightly.
Refrigerate until cooled.
Drizzle over brownie pie wedges.