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1
Preheat oven to 375F.
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2
Butter 13x9x2-inch baking pan.
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3
Line bottom of pan with parchment paper.
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4
Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally.
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5
Remove from heat.
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6
Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale.
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7
Stir chocolate mixture into yolk mixture.
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8
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
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9
Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
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10
Carefully fold egg whites into chocolate mixture.
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11
Transfer batter to prepared pan.
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12
Bake until toothpick inserted into center comes out clean, about 15 minutes.
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13
Press down edges until even with middle of brownies.
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14
Cool completely.
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15
Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds.
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16
(Can be prepared 1 day ahead.
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17
Store in single layer in airtight container at room temperature.)
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18
Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
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19
Remove from heat.
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20
Add chopped chocolate and whisk until completely melted.
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21
Refrigerate ganache until firm, about 1 hour.
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22
(Ganache can be prepared up to 2 days ahead.
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23
Cover and keep refrigerated.)
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24
Preheat oven to 400F.
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25
Lightly butter rimmed baking sheet.
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26
Stir peanut butter and 4 teaspoons sugar in small bowl to blend.
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27
Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips.
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28
Place 1 phyllo strip vertically on work surface.
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29
Brush with melted butter.
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30
Place second phyllo strip horizontally across first, forming cross; brush with butter.
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31
Stack 2 brownies in center of pastry.
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32
Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
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33
Gather ends of phyllo strips together over brownies to form purse.
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34
Twist ends closed.
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35
Brush purse with melted butter and place on prepared baking sheet.
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36
Repeat with remaining ingredients to form total of 6 purses.
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37
(Can be made 1 day ahead.
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38
Cover and chill.)
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39
Bake until golden brown, about 15 minutes.
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40
Serve with ice cream.
