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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	9	ounces	semisweet chopped	147.9844	24.1623	5.256	3.6741
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
egg	4		separated	286.0	1.44	25.12	19.02
sugar	3/4	cup		73.416	18.3632	0.0	0.0
whipping cream	1/4	cup		87.6	0.888	0.6509999999999999	9.273
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
chocolate	4 1/2	ounces	semisweet chopped	147.9844	24.1623	5.256	3.6741
creamy peanut butter	1/4	cup		389.12	10.88	15.6608	34.6688
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
phyllo pastry	6		thawed	340.86	59.964	8.094	6.84
butter	6	tablespoons	unsalted melted	513.0	23.570999999999998	16.029	43.2
vanilla ice cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.