Red Velvet Brownie Hearts
These easy Valentine’s Day red velvet brownies hearts are made with a brownie mix and half a red velvet cake mix or ease and simplicity. Once baked, you can cut them into heart shapes and drizzle them with silky pink candy melts for the cutest Valentine’s desserts. They’re simple, festive, and perfect for gifting, parties, or enjoying at home.
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.
Notes
**A note about the size of your cookie cutter: The larger the cookie cutter is, the less hearts you'll be able to cut out overall. Mine was around 2.5 inches tall and I got 16 hearts.