Named after its creator, a local high school German teacher, this recipe has been passed on by word of mouth across the community. Legend has it that the recipe has even appeared in a Purdue University dining court. Frau brownies consist of a triple layer of childhood flavors combined into a decadent treat. The base is a cakey brownie followed by a thick spread of marshmallow fluff which is topped by a crunchy mix of rice crispies with equal parts melted peanut butter, chocolate chips, and butterscotch chips. Best served warm and when feeling nostalgic about being a kid again.
(On another note, I entered this recipe into the "So You Wanna Be a CakeSpy? Contest!" hosted by Jessie O of CakeSpy. She's awesome. Check it out.)
***update 12/17/12
I'm a CakeSpy finalist! I need your votes/feedback for a better chance to win, though. If you like this recipe, would you please vote for me? Complete voting details are here. (Otherwise, just go to this facebook photo of Frau brownies then "like" and comment on the photo itself). Contest details can be found here. Thank you all so much for the overwhelming support :)
Frau Brownies
Yield:one 9x13 pan
INGREDIENTS
1 family-size box brownies, baked “cake-style” (usually with 3 eggs)
1 7 oz container marshmallow fluff
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup peanut butter
7 cups rice crispies
DIRECTIONS
Prepare brownies in a 13x9 inch pan as per instructions on the box to bake more “cakey” brownies. This usually means using 3 eggs instead of 2 eggs.
Allow brownies to cool completely.Slightly warm the marshmallow fluff , then spread the fluff onto the brownies until covering every nook and cranny.
Gently melt the chocolate and butterscotch chips together. Swirl in the peanut butter. Mix in the rice crispies one cup at a time into the chocolate, butterscotch, and peanut butter mixture. Pat the mixture on top of the fluff and allow to cool and harden.