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Home >> Recipes >> Dessert >> Peanutbutter Brownie Purses

Peanutbutter Brownie Purses

Peanutbutter Brownie Purses

for the brownie:

1/2 cup margarine, 1 stick

4 ounces semisweet chocolate, coarsely chopped

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup flour

1/4 teaspoon baking soda

1/2 cup finely chopped peanuts


for the ganache:

4 ounces semisweet chocolate, coarsely chopped

1/4 cup whip topping

1/4 teaspoon pure vanilla extract

for the peanut butter paste:

1/4 cup creamy peanut butter

3 tablespoons confectioners’ sugar


12 sheets 13x17 inch phyllo dough, thawed

1/2 cup margarine, melted

1/4 cup peanuts, coarsely chopped

 Dee Best chocolate sauce


     Preheat oven to 350 degrees. Line a 9”x13” pan with foil, extending foil over pan edges. Do not use a disposable pan because it does not measure a true 9”x13” and you will not yield enough brownies. 

prepare brownies: 

    In a medium saucepan, combine the margarine and chocolate.  Stir over low heat until melted and smooth.  Remove from heat and cool. Add sugar to chocolate mixture.  Add eggs one at a time, stirring after each addition.  Stir in vanilla.  Add flour and baking soda to mixture.  Stir just until blended. Fold in chopped nuts.  Spread batter in pan.  Batter will be a very thin layer.  Bake for 15 minutes.  Cool brownies in pan on wire rack.  When brownies are cool, lift foil to remove brownies from pan.  Using a 2 1/2” round cookie cutter, cut 12 circles.

prepare ganache:

    In a small saucepan, heat whip topping and bring to a boil.  Add chopped chocolate and vanilla.  Let stand 5 minutes without stirring.Using a whisk, stir until smooth and melted.  Chill until firm and thick, at least 2 hours.  If ganache becomes too firm, let stand at room temperature to soften.

prepare peanut butter paste:

    In a small bowl, stir the peanut butter and confectioners’ sugar until well mixed.

     Preheat oven to 400 degrees.  Line a sheet pan with a Silpat or parchment. Cut phyllo sheets in half to form twenty four 13”x8 1/2” sheets.  Place one phyllo sheet vertically on your work surface.  Brush with melted margarine. Place second sheet horizontally across the first sheet: brush with margarine.  Repeat with two more sheets totalling 4 sheets per stack.  Spread 1 tablespoon peanut butter paste on one brownie circle.  Top with another brownie.  Place in the center of phyllo.  Top with 1 tablespoon ganache and 1heaping tablespoon chopped peanuts.  Gather ends of phyllo together to form a “purse”.  You can tie it with a twist-tie to secure.  Brush each purse with margarine and place on baking sheet.  Repeat with remaining phyllo to yield 6 purses.  (Can be prepared one day ahead. Cover and chill.  It can also be frozen at this point.  When you are ready to serve, remove from freezer and bake for 2-4 minutes longer than suggested below)  Bake until golden, about 15 minutes.  Serve warm or at room temperature.

     To serve, drizzle chocolate dessert sauce in a lattice pattern.  Place purse in the center. Serve with vanilla ice cream scooped into mini balls.  Yum yum!

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