Chocolate Beggar’S Purse - cooking recipe

Ingredients
    1 (19 1/2 ounce) fudge brownie mix
    1/2 cup oil
    1/4 cup water
    1 egg
    2 (8 ounce) cans refrigerated crescent dinner rolls
    1/2 cup creamy peanut butter
    2 1/2 tablespoons sugar
    1 cup chocolate fudge frosting
    Garnish
    vanilla ice cream
    chocolate syrup, for serving
Preparation
    Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
    On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
    Stir peanut butter and sugar in small bowl to blend.
    Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
    Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
    Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
    When serving, cut each \"purse\" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

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