Mississippi Mud & Red Velvet Mud

          Mississippi Mud & Red Velvet Mud

Ohhhhhhhh goodnesssss!!!! Mississippi Mud is an old family recipe. It is pure sweetness. With a brownie base, a layer of marshmallow fluff and a chocolate fudge icing...it doesn't get better than that. I'm going to give you the basic recipe that's been in our family forever and you can also try this recipe using the red velvet brownie that I will post the recipe to at the end.

You can use your favorite brownie recipe for the base or just pick up a box brownie mix and make according to box directions. (I use the boxed mix these days...shsh!!!)

Ingredients:

Your brownies, fresh out of the oven and hot!!
7 oz jar marshmallow fluff
FOR THE ICING:
1/3 cup butter
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla
2 1/2 cups powdered sugar

Once your brownies are out of the oven, microwave your fluff for a few seconds. Just enough to make it more easily spreadable. Spread the fluff over the entire brownie base. Now you need to wait at least an hour to put on the icing. Until the fluff rests and everything cools. I didn't do this once and the texture was sugar grainy (yes that's an Amyism), so I definitely give it at least that hour before icing.

To mix Icing:

Melt the butter in a saucepan and stir in cocoa cooking for one minute. Remove from heat and add remaining ingredients until smooth. Spread over fluff covered brownies and let cool.

Now, just recently I had found a recipe on pintrest for red velvet brownies and I just had to try our family favorite with the red velvet brownies. Of course, it was just as heavenly. Here is the red velvet brownie recipe:

Ingredients:

3 TBSP cocoa
2 TBSP red food coloring
2 tsp vanilla (divided)
1/2 cup butter @ room temperature
1 1/2 cup sugar
2 large eggs @ room temperature
1 1/4 cup flour
1/4 tsp salt

Directions:

Stir together the cocoa powder, food coloring and 1 tsp of vanilla into a thick paste with no lumps and set aside.

Beat together butter and sugar on medium speed until light and fluffy-abt 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in remaining 1 tsp of vanilla. Add in the cocoa mixture and beat until color is smooth and uniform. Slowly add in flour and salt mixing on low just until combined. Do not over mix.


Spread mix into a greased/floured 8x8" pan and cook on 350 degrees until toothpick comes out clean (abt 30 min).