Elephant Stomp Brownies

• 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

1. Combine oats and 1/2 cup flour in a bowl.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well.
3. Add one egg, beating until blended.
4. Add oat mixture, stirring until blended.
5. Remove 1/4 cup peanut butter mixture and reserve.
6. Add peanuts to remaining peanut butter mixture (if desired). Press evenly in a lightly greased 13x9-inch pan.
7. Bake at 350u0b0F for 10 minutes. Cool crust.
8. Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated sugar, beating well.
9. Add remaining 4 eggs, 1 at a time, beating just until blended.
10. Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture.
11. Bake at 350u0b0F for 30-35 minutes. Cool and cut brownies into 2 inch squares.

oats, flour, butter, brown sugar, brown sugar, peanut butter, eggs, salted spanish peanut, sugar, unsweetened cocoa

Taken from www.food.com/recipe/elephant-stomp-brownies-115819 (may not work)