Shelly's Recipe

ELEPHANT STOMP BROWNIES

Category: Brownies/Blondies

1 cup quick-cooking oats
1 cup flour, divided
1 1/4 cups butter, softened and divided
1/4 cup plus 2 tablespoons firmly packed brown sugar
1/2 cup creamy peanut butter
5 large eggs, divided
1/4 cup salted Spanish peanuts (optional)
2 cups sugar
3/4 cup unsweetened cocoa

Combine oats and 1/2 cup flour in a bowl.

Beat 1/4 cup butter until creamy; gradually add brown sugar and peanut butter, beating well. Add 1 egg, beating just until blended. Add oat mixture, stirring until blended. Remove 1/4 cup peanut butter mixture, and reserve. Add peanuts to remaining peanut butter mixture, if desired. Press evenly in a lightly greased 13x9 inch pan. Bake at 350 for 10 minutes; cool crust.

Beat remaining 1 cup butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add remaining 4 eggs, 1 at a time, beating just until blended. Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture. Bake at 350 for 30 to 35 minutes. Cool and cut brownies into 2-inch squares.