Total Time
1hr 15mins
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.

Ingredients Nutrition

  • 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
  • Garnish

  • 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.