Ingredients

• 250 grams (4 1/4 ounces) dark (70 percent) chocolate
• 120 grams (8 1/2 tablespoons) butter, cut into cubes
• 1/2 cup superfine sugar
• 1/2 cup Demerara sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup flour
• Pinch salt
• 1/3 cup crunchy peanut butter
• 2 tablespoons warmed milk
• 50 grams (1 3/4 ounces) grated white chocolate, plus shavings for garnish

Instructions

1. Special equipment: heart-shaped silicone molds
2. For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.
3. Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.
4. Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.
5. Place on a cooling rack, and let cool completely before removing the brownies from the molds.
6. For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.