-
1
Preheat oven to 375.
-
2
Butter a 13x9-inch baking pan.
-
3
Line bottom of pan with parchment paper.
-
4
Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
-
5
Remove from heat.
-
6
Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture.
-
7
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
-
8
Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
-
9
Carefully fold egg whites into chocolate mixture.
-
10
Transfer butter to prepared pan.
-
11
Bake until toothpick inserted into center comes out clean, about 15 minutes.
-
12
Press down edges until even with middle of brownies.
-
13
Cool completely.
-
14
Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds.
-
15
Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
-
16
Remove from heat.
-
17
Add chopped chocolate and whisk until completely melted.
-
18
Refrigerate until firm, about 1 hour.
-
19
Preheat oven to 400.
-
20
Lightly butter rimmed baking sheet.
-
21
Stir peanut butter and 4 teaspoons sugar in small bowl to blend.
-
22
Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips.
-
23
Place 1 phyllo strip vertically on work surface.
-
24
Brush with melted butter.
-
25
Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter.
-
26
Stack 2 brownies in center of pastry.
-
27
Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
-
28
Gather ends of phyllo strips together over brownies to form a purse.
-
29
Twist ends closed.
-
30
Brush purse with melted butter and place on prepared baking sheet.
-
31
Repeat with remaining ingredients to form a total of 6 purses.
-
32
Bake until golden brown, about 15 minutes.
-
33
Serve with vanilla ice cream.
