Last updated on January 16th, 2026 at 07:56 pm
If you’re looking for easy Valentine’s Day treats that look adorable without taking a ton of time, these heart-shaped red velvet brownies are perfect for you. They’re made from a simple mix of brownie batter and red velvet cake mix, baked into a rich fudgy slab, then cut into hearts and drizzled with pink chocolate. These brownies are one of the cutest Valentine’s desserts you can make with minimal effort; they’re festive, giftable, and taste incredible. Whether you’re prepping Valentine’s Day baked goods for a bake sale, a date night, or just something sweet at home, these red velvet brownie hearts deliver big holiday charm with just a handful of ingredients.
Jump to Recipe
Ingredients for Heart-Shaped Red Velvet Brownies
- 1 box brownie mix (any brand)
- ½ box red velvet cake mix (about 7.5 oz)
- 2 large eggs
- ½ cup melted butter
- ¼3/4 cup water (start with ¼ cup; add more 1 tablespoon at a time only if needed)
- 3/4 cup pink candy melts (or white chocolate and pink food coloring)
- 1–2 teaspoons coconut oil (to thin the melted candy coating)
- Red food coloring (optional)
- Heart-shaped cookie cutter
How to Make Heart-Shaped Red Velvet Brownies
1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. Add the full brownie mix and ½ of the red velvet cake mix to a large mixing bowl. You can use a food scale to get a more accurate measurement for half of your cake mix or just eyeball it.
3. Add the wet ingredients: 2 eggs, ½ cup melted butter, and ¼ cup water.
Check the consistency of your batter. If the batter seems too thick or dry, add more water 1 tablespoon at a time until you reach a thick but pourable consistency. (Depending on the brownie and cake mixes you use, you may need up to an extra 1/2 cup water.)
4. Add a couple drops of red food coloring to enhance the color of your red velvet brownies (optional)
5. Pour the batter into the prepared pan and spread it into an even layer with a spatula.
6. Bake the brownies for 22–30 minutes, or until the center looks set and a toothpick comes out with moist crumbs.
7. Let the brownies cool completely in the pan. Then, lift the cooled brownie slab out of the pan using the parchment overhang. Use a heart-shaped cookie cutter to cut out as many hearts as possible. Wipe the cutter clean between cuts if needed.
8. Add the pink candy melts to a microwave-safe bowl along with 1 teaspoon coconut oil. Microwave the melts according to the package instructions, stirring after each round, until smooth. Adjust the texture by adding an additional ½–1 teaspoon coconut oil if you want a thinner drizzle.
9. Drizzle the pink chocolate over the brownie hearts using a spoon or piping bag or small piping bottle. Let the drizzle set for 10–15 minutes, or until firm to the touch.
10. Store in an airtight container at room temperature for 3-4 days, or in the fridge for up to 1 week.
Pro Tips for the Best Valentine’s Brownies
- If you want an even sweeter treat, these taste great with white chocolate chips baked in them.
- Check for doneness early: Start testing the brownies at 22 minutes just to be safe. The center should be slightly underbaked for that gooey texture as they’ll firm up while cooling.
- Chill for neat slicing: If you want perfectly square pieces, refrigerate the brownies for 30 minutes before cutting.
- Use a food scale: In order to actually get half of your red velvet cake mix into these red velvet brownies, I would recommend using a food scale to know you got exactly half. The total weight of your cake mix should be somewhere on the box, so you know how much to weigh for half of it.
- Use the “good” food coloring. If you don’t like food coloring (or just don’t have any on hand), you can totally skip adding extra food coloring. If you want a really rich, vibrant red color, I would use the dark red food coloring that you can typically get in the baking section of a craft store. I know I got mine at Michael’s. When you use a more quality food coloring, you really only need a drop or two to get the color you want. The food coloring that you get in grocery stores always (to me, at least) seems more diluted and requires more drops.
FAQs
Can I use the full red velvet cake mix instead of half?
I don’t recommend it. Using the whole cake mix will make the brownies more cakey than fudgy, and you’ll lose that rich, dense texture. Half is the sweet spot.
What size cookie cutters work best?
Anything from 1.5 to 3 inches works well. If you want maximum yield, choose a medium size. If you’re creating a dessert tray and want variety, mix small and medium hearts.
How do I avoid breaking the brownies while cutting them?
Make sure they’re fully baked and completely cool. You can even chill them for 30 minutes for cleaner cuts. Press straight down with the cookie cutter instead of twisting, and lift slowly.
What brand of brownie and cake mix should I use?
I used Duncan Hines fudgy brownie mix and Duncan Hines red velvet cake mix. I do really like the Duncan Hines red velvet cake mix because I think it has the best bright red color. However, I would say your favorite fudgy brownie mix will work great. Do go with the fudgy if you can find it.
What can I do with the scraps?
Crumble them into sundaes, layer them into parfaits, roll them into cake-pop balls with a touch of frosting, or save them for topping yogurt or ice cream. So many possibilities!
If you want a Valentine’s dessert that looks festive, tastes amazing, and only calls for a handful of ingredients, these heart-shaped red velvet brownies truly deliver. They’re simple, adorable, and perfect for anyone looking for easy Valentine’s Day treats. Whether you need something for a party or are gifting homemade Valentine’s Day baked goods, these little red velvet brownie hearts are guaranteed to be a hit.
Red Velvet Brownie Hearts
Equipment
- 1 Heart-shaped cookie cutter any size is fine, **See note
Ingredients
- 1 box brownie mix any brand, but try to get one labeled as "fudgy"
- 1/2 box red velvet cake mix about 7.5 oz, I like the Duncan Hines brand for its texture and color
- 2 eggs
- 1/2 cup melted butter
- 1/4-3/4 cup water start with 1/4 cup and add more 1 tablespoon at a time only if needed
- 3/4 cup pink candy melts or white chocolate and pink food coloring
- 1-2 tsp coconut oil to help make the candy melts easier to work with
- red food coloring optional
Instructions
- Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Add the full brownie mix and only ½ of the red velvet cake mix to a large mixing bowl. You can use a food scale to get a more accurate measurement for half of your cake mix or just eyeball it.
- Add the wet ingredients: 2 eggs, ½ cup melted butter, and ¼ cup water.
- Check the consistency of your batter. If the batter seems too thick or dry, add more water 1 tablespoon at a time until you reach a thick but pourable consistency. (Depending on the brownie and cake mixes you use, you may need up to an extra 1/2 cup water.)
- Add a couple drops of red food coloring to enhance the color of your red velvet brownies (optional)
- Pour the batter into the prepared pan and spread it into an even layer with a spatula.
- Bake the brownies for 22–30 minutes, or until the center looks set and a toothpick comes out with moist crumbs.
- Let the brownies cool completely in the pan. Then, lift the cooled brownie slab out of the pan using the parchment overhang. Use a heart-shaped cookie cutter to cut out as many hearts as possible. Wipe the cutter clean between cuts if needed.
- Add the pink candy melts to a microwave-safe bowl along with 1 teaspoon coconut oil. Microwave the melts according to the package instructions, stirring after each round, until smooth. Adjust the texture by adding an additional ½–1 teaspoon coconut oil if you want a thinner drizzle.
- Drizzle the pink chocolate over the brownie hearts using a spoon or piping bag or small piping bottle. Let the drizzle set for 10–15 minutes, or until firm to the touch.
- Store in an airtight container at room temperature for 3-4 days, or in the fridge for up to 1 week.
