CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• Preheat oven to 375°.
• Butter a 13x9-inch baking pan.
• Line bottom of pan with parchment paper.
• Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
• Remove from heat.
• Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; 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 butter 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 3/4-inch diameter cookie cutter, cut out 12 rounds.
• Bring 1/2 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 until firm, about 1 hour.
• Preheat oven to 400°.
• 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 13x8 1/2-inch strips.
• Place 1 phyllo strip vertically on work surface.
• Brush with melted butter.
• Place 2nd phyllo strip horizontally across first, forming a 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 a purse.
• Twist ends closed.
• Brush purse with melted butter and place on prepared baking sheet.
• Repeat with remaining ingredients to form a total of 6 purses.
• Bake until golden brown, about 15 minutes.
• Serve with vanilla ice cream.