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Add a photoServings: 6
Ingredients
- 9 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
- 6 Tbsp. unsalted butter - (3/4 stick)
- 4 lrg Large eggs separated
- 3/4 c. sugar
- 1/4 c. whipping cream
- 1/4 tsp vanilla extract
- 4 1/2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
- 1/4 c. creamy peanut butter
- 4 tsp sugar
- 6 sht frzn phyllo pastry, 17" by 13" ea thawed
- 6 Tbsp. unsalted butter - (3/4 stick) melted Vanilla ice cream
Directions
- For Brownies: Preheat oven to 375 degrees. Butter 13- by 9- by 2-inch baking pan. Line bottom of pan with parchment paper.
- Heat chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 c. sugar in large bowl till thick and pale. Stir chocolate mix into yolk mix. Using clean dry beaters, beat egg whites in another large bowl till soft peaks form. Gradually add in remaining 1/2 c. sugar and beat till stiff but not dry. Carefully fold egg whites into chocolate mix.
- Transfer batter to prepared pan. Bake till toothpick inserted into center comes out clean, about 15 min. Press down edges till even with middle of brownies. Cold completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
- For Ganache: Bring 1/4 c. whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add in minced chocolate and whisk till completely melted. Chill ganache till hard, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
- For the Purses: Preheat oven to 400 degrees. Lightly butter rimmed baking sheet. Stir peanut butter and 4 tsp. sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to create twelve 13- by 8 1/2-inch strips.
- Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 Tbsp. ganache and 1 Tbsp. peanut butter mix. Gather ends of phyllo strips together over brownies to create purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to create total of 6 purses. (Can be made 1 day ahead. Cover and chill.)
- Bake till golden, about 15 min. Serve with ice cream.
- This recipe yields 6 servings.
- Comments: "My parents and I recently celebrated my mom"s birthday at a local restaurant called The Farmhouse," writes Karen Eschenbach of Emmaus, Pennsylvania. "We ended a wonderful meal with an even better dessert - chocolate-peanut butter 'beggars' purses.'"
- Each elegant phyllo "purse" contains a flourless brownie topped with peanut butter and chocolate ganache.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 439 | |
| Calories from Fat 293 | 67% |
| Total Fat 33.48g | 42% |
| Saturated Fat 17.78g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 102mg | 4% |
| Potassium 119mg | 3% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 28.77g | 19% |
| Protein 6.83g | 11% |
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