Elephant Stomp Brownies Recipe

Name: Elephant Stomp Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0F 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 350u00b0F for 30-35 minutes. Cool and cut brownies into 2 inch squares.

1684

kcal

Calories

100

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Elephant Stomp Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Elephant Stomp Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions