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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a fancy Greek dessert simplified. Inside a flaky pastry is a brownie topped with peanut butter and chocolate. The name comes from it looking like an empty purse. I serve these at dinner parties, and people are always impressed. Ingredients:
1 (19 1/2 ounce) fudge brownie mix |
1/2 cup oil |
1/4 cup water |
1 egg |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1/2 cup creamy peanut butter |
2 1/2 tablespoons sugar |
1 cup chocolate fudge frosting |
vanilla ice cream |
chocolate syrup, for serving |
Directions:
1. Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
2. On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
3. Stir peanut butter and sugar in small bowl to blend.
4. Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
5. Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
6. Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
7. When serving, cut each “purse” in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.
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