Prep 25 mins
Cook 50 mins
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.
- 552.81 g fudge brownie mix
- 118.29 ml oil
- 59.14 ml water
- 1 egg
- 2 (453.59 g) can refrigerated crescent dinner rolls
- 118.29 ml creamy peanut butter
- 36.97 ml sugar
- 236.59 ml chocolate fudge frosting
- vanilla ice cream
- chocolate syrup, for serving
- 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.
- 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.
- Stir peanut butter and sugar in small bowl to blend.
- Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
- Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
- Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
- When serving, cut each “purse” in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.