1 hr 15 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.
My Private Note
Units: US | Metric
- 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
- 1Coat 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.
- 2On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
- 3Stir peanut butter and sugar in small bowl to blend.
- 4Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
- 5Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
- 6Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
- 7When serving, cut each “purse” in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Chocolate Beggar’s Purse
Serving Size: 1 (214 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 881.2
- Calories from Fat 374
- Total Fat 41.5 g
- Saturated Fat 8.5 g
- Cholesterol 54.7 mg
- Sodium 668.7 mg
- Total Carbohydrate 116.6 g
- Dietary Fiber 3.4 g
- Sugars 65.8 g
- Protein 13.9 g