Elephant Stomp Brownies Recipes

ELEPHANT STOMP BROWNIES

Steps:

• 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°F 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°F for 30-35 minutes. Cool and cut brownies into 2 inch squares.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.