Key Ingredients
Ingredients
- ●2 cups Quaker® Oats (quick or old fashioned, uncooked)
- ●2 1/2 cups all-purpose flour, divided
- ●1 cup creamy peanut butter
- ●1 cup (2 sticks) butter or margarine, softened, divided
- ●3/4 cup brown sugar, firmly packed
- ●3 large eggs, divided
- ●1 cup granulated sugar
- ●1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
Make It
Step 1
Preheat oven to 350° F.
Step 2
Combine oats and 2 cups flour in medium bowl. Beat peanut butter, 1/2 cup butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add 1 egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan.
Step 3
Bake for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
Step 4
Beat remaining 1/2 cup butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add 2 remaining eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and remaining 1/2 cup flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.
Step 5
Bake for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.
You May Also Like
Everybody Needs a Little Inspiration
Don't miss irresistible recipes, exciting news and sweet surprises.