Elephant Stomp Brownies - cooking recipe

Ingredients

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

Preparation

Combine oats and 1/2 cup flour in a bowl.
Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well.
Add one egg, beating 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\u00b0F for 10 minutes. Cool crust.
Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated 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\u00b0F for 30-35 minutes. Cool and cut brownies into 2 inch squares.