Chocolate-Peanut Butter Phyllo Purses
- FLOURLESS CHOCOLATE BROWNIES:
- 9 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
- 6 tablespoons unsalted butter - (3/4 stick)
- 4 large eggs separated
- 3/4 cup sugar
- CHOCOLATE GANACHE:
- 1/4 cup whipping cream
- 1/4 teaspoon vanilla extract
- 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
- FOR THE PURSES:
- 1/4 cup creamy peanut butter
- 4 teaspoons sugar
- 6 sheets frozen phyllo pastry, 17" by 13" ea thawed
- 6 tablespoons unsalted butter - (3/4 stick) melted
- Vanilla ice cream
For Brownies: Preheat oven to 375 degrees. Butter 13- by 9- by 2-inch baking pan. Line bottom of pan with parchment paper.
Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture.
Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
For Ganache: Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
For the Purses: Preheat oven to 400 degrees. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13- by 8 1/2-inch strips.
Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.)
Bake until golden brown, about 15 minutes. Serve with ice cream.
This recipe yields 6 servings.
Each elegant phyllo "purse" contains a flourless brownie topped with peanut butter and chocolate ganache.