Dessert

Red Velvet Marshmallow Swirl Brownies Recipe

BySarah Summers January 4, 2026January 4, 2026

Introduction

These Red Velvet Marshmallow Swirl Brownies combine rich chocolate with the vibrant flavor of red velvet and a gooey marshmallow swirl. They’re a decadent treat perfect for sharing or savoring solo.

The image shows a close-up of three thick square red velvet brownie pieces arranged on a white marbled surface with parchment paper partially underneath. Each brownie has two visible layers: the bottom layer is rich, moist, and deep red with a dense texture, and the top layer shows creamy white and red swirled cream cheese with a smooth, slightly glossy appearance, creating a marbled pattern. Crumbs from the brownies are scattered around on the surface, adding a rustic look. The 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) and 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 fully incorporated.
Step 3: In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Gradually add this mixture to the egg mixture, stirring 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 several spots, 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 extra gooey marshmallow pockets, add a few marshmallow pieces on top before swirling.
If you prefer a stronger red velvet flavor, increase the red velvet cake mix to 3/4 cup.
Use cream cheese frosting instead of marshmallow cream for a tangy swirl.
Make mini brownies by baking in a lined muffin tin for about 18-20 minutes.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to restore softness.

How to Serve

The image shows three thick square pieces of rich red velvet brownies with a creamy white and red marbled swirl of cream cheese frosting on top. The bottom layer is a moist, deep red cake with a slightly crumbly texture, while the top layer displays a smooth, glossy cream cheese swirl in different patterns over the red base. The brownies are placed on white parchment paper that sits on a dark, worn baking tray, with some red crumbs scattered around. The close-up view highlights the contrast between the vibrant red and bright white colors and the soft texture of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownie mix instead of making the batter from scratch?

Yes, you can substitute the batter with your favorite brownie mix and then swirl in the marshmallow cream as directed for a quick version.

What if I don’t have marshmallow cream?

You can melt mini marshmallows slightly or use a marshmallow fluff alternative to create the swirl. Alternatively, cream cheese frosting works well for a different flavor.