Dessert

Red Velvet Marshmallow Swirl Brownies Recipe

ByMarina Montclair January 4, 2026January 4, 2026

Introduction

These Red Velvet Marshmallow Swirl Brownies combine the rich, chocolatey flavor of classic brownies with the vibrant color and subtle tang of red velvet cake mix. Topped with a creamy marshmallow swirl, they offer a delightful texture and a visually stunning treat that’s perfect for any occasion.

A close-up shot of a square red velvet brownie with two visible layers; the bottom layer is a dense, dark red chocolate base, and the top layer is a creamy white cheesecake swirled with red velvet batter in artistic, marbled patterns. The edges of the brownie are crumbly with small red crumbs scattered on crumpled white parchment paper underneath. The background is a white marbled texture, and parts of other brownies are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup red velvet cake mix
1/2 cup marshmallow cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
Step 2: In a large bowl, mix together the melted butter, sugar, and vanilla extract. Beat in the eggs until smooth.
Step 3: In a separate bowl, combine the cocoa powder, all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients and stir until well blended.
Step 4: Stir in the red velvet cake mix until just combined, being careful not to overmix.
Step 5: Spread the batter evenly into the prepared pan. Dollop the marshmallow cream on top in small spoonfuls, then use a knife to gently swirl it into the batter.
Step 6: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan on a wire rack before cutting into squares.

Tips & Variations

For an extra chocolate boost, add 1/2 cup of chocolate chips to the batter before baking.
If you prefer a more pronounced red velvet flavor, increase the cake mix to 2/3 cup.
Use cream cheese frosting instead of marshmallow cream for a tangy twist.
Make sure not to over-swirl the marshmallow cream to maintain distinct swirls and an attractive look.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep the brownies refrigerated for up to one week or freeze for up to 3 months. When reheating, warm briefly in the microwave to soften the marshmallow swirl without melting it completely.

How to Serve

The image shows a close-up of a thick, square piece of red velvet brownie with two distinct layers: a dark red, moist, and crumbly base layer, and a smooth cream cheese layer on top with red swirling patterns blended into it. The edges of the brownie are slightly rough and crumbly. In the background, there are more similar brownie squares slightly blurred. The brownie is resting on crumpled white parchment paper, placed over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate cake mix instead of red velvet?

Yes, you can substitute chocolate cake mix for red velvet if you prefer a more traditional brownie flavor. Keep in mind the appearance and flavor will change accordingly.