1. Preheat oven to 375°. 2. Butter a 13x9-inch baking pan. 3. Line bottom of pan with parchment paper. 4. Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally. 5. Remove from heat. 6. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture. 7. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. 8. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. 9. Carefully fold egg whites into chocolate mixture. 10. Transfer butter to prepared pan. 11. Bake until toothpick inserted into center comes out clean, about 15 minutes. 12. Press down edges until even with middle of brownies. 13. Cool completely. 14. Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds. 15. Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. 16. Remove from heat. 17. Add chopped chocolate and whisk until completely melted. 18. Refrigerate until firm, about 1 hour. 19. Preheat oven to 400°. 20. Lightly butter rimmed baking sheet. 21. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. 22. Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips. 23. Place 1 phyllo strip vertically on work surface. 24. Brush with melted butter. 25. Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter. 26. Stack 2 brownies in center of pastry. 27. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. 28. Gather ends of phyllo strips together over brownies to form a purse. 29. Twist ends closed. 30. Brush purse with melted butter and place on prepared baking sheet. 31. Repeat with remaining ingredients to form a total of 6 purses. 32. Bake until golden brown, about 15 minutes. 33. Serve with vanilla ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
