Dessert

Red Velvet Marshmallow Swirl Brownies Recipe

BySarah Summers January 5, 2026January 5, 2026

Introduction

These Red Velvet Marshmallow Swirl Brownies offer a delicious twist on classic brownies with a vibrant red velvet flavor and a gooey marshmallow swirl. Perfect for a festive treat or any time you crave something rich and sweet.

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) 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 smooth.
Step 3: In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Gradually add this dry 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 and use a knife to swirl it gently into the batter.
Step 6: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan on a wire rack before cutting into squares.

Tips & Variations

Use cream cheese swirl instead of marshmallow cream for a tangy contrast.
Add chopped nuts like pecans or walnuts for extra texture.
For a more intense red color, add a few drops of red food coloring to the batter.
Be careful not to overmix the batter to keep brownies tender and moist.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To reheat, warm individual squares in the microwave for about 10-15 seconds to soften the marshmallow swirl.

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 a different size pan?

Yes, you can use an 8×8 inch pan but expect the brownies to be thicker and bake a bit longer. Keep an eye on them and test for doneness with a toothpick.

What if I don’t have red velvet cake mix?

You can substitute with additional cocoa powder and a small amount of red food coloring, but the cake mix adds unique flavors, so the texture and taste may differ slightly.