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.
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.