Best Halloween Bloody Red Velvet Brownies

I didn’t discover red velvet brownies until I was in my thirties. Growing up, my mom made regular chocolate brownies from a box, and I thought that was as good as it got. Then a friend brought red velvet brownies to a potluck, and I was hooked.

The thing about red velvet brownies is they’re fudgy like regular brownies but have that tangy cream cheese flavor that makes red velvet cake so good. Add some fake blood dripping down the sides, and you’ve got the perfect Halloween treat that looks scary but tastes amazing. My kids love helping me make the “blood” – it’s just corn syrup and red food coloring, but they act like we’re mad scientists in the kitchen.

What Kind of Red Velvet Cake Mix Should I Use?

Any boxed red velvet cake mix will work perfectly for these brownies, so don’t stress too much about the brand. Duncan Hines, Betty Crocker, and Pillsbury all make solid options that will give you that rich red color and slight cocoa flavor you’re looking for. If you’re shopping and see a store brand on sale, go for it – cake mixes are pretty consistent across brands. The key is just making sure it’s specifically red velvet and not regular chocolate, since you want that signature color to really make your Halloween brownies pop against the white frosting and red cherry drizzle.

Options for Substitutions

These spooky brownies are pretty forgiving when it comes to swaps and substitutions:

• Red velvet cake mix: If you can’t find red velvet mix, you can use chocolate cake mix and add red food coloring to get that bloody red color. Start with about 1-2 teaspoons of red gel food coloring.
• Instant chocolate pudding mix: Vanilla pudding mix works just fine here, or you can try butterscotch for a different flavor twist. The pudding is what makes these brownies extra fudgy, so don’t skip it entirely.
• Chocolate chips: Feel free to use white chocolate chips, butterscotch chips, or even mini marshmallows for a fun Halloween surprise. You could also chop up your favorite candy bars.
• White frosting: Store-bought vanilla frosting works great, but you can also make a simple cream cheese frosting if you prefer homemade. Just beat together 8 oz cream cheese, 1/2 cup butter, and 2 cups powdered sugar.
• Cherry pie filling: For that bloody drizzle effect, you can use strawberry jam thinned with a little water, raspberry sauce, or even chocolate syrup mixed with red food coloring.
• Bloody Bones Sprinkles: Any Halloween-themed sprinkles will work, or get creative with crushed Oreo cookies, chopped nuts, or even candy corn pieces for that spooky look.

Watch Out for These Mistakes While Baking

The biggest mistake when making red velvet brownies is overbaking them, which turns your fudgy treats into dry, crumbly squares – start checking for doneness about 5 minutes before the recommended time since brownies continue cooking even after you remove them from the oven. Don’t skip letting the brownies cool completely before adding frosting, or you’ll end up with a melted mess that slides right off. When drizzling the cherry pie filling for that “bloody” effect, use a spoon to control the flow rather than pouring directly from the can, which gives you better control over your spooky design. For the best texture, make sure your milk is at room temperature when mixing with the cake mix and pudding, as cold ingredients can create lumps that won’t fully dissolve during baking.

What to Serve With Halloween Bloody Red Velvet Brownies?

These spooky brownies are perfect on their own for Halloween parties, but they’re even better with a cold glass of milk to balance out all that rich chocolate and red velvet goodness. You could also serve them alongside some vanilla ice cream, which looks great against the “bloody” cherry drizzle and makes for a fun contrast. For your Halloween spread, try pairing them with other themed treats like orange cupcakes or candy corn, or just set them out as the star dessert at your party. The cherry pie filling already gives them that creepy factor, so they’re ready to impress any trick-or-treaters or party guests!

Storage Instructions

Keep Fresh: These spooky brownies stay moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 5 days. The frosting and cherry drizzle hold up really well, so they’re perfect for making a day or two before your Halloween party.

Chill: If you want to keep them longer or live in a warm climate, pop them in the refrigerator for up to a week. The frosting will firm up a bit, but they taste great cold too. Just let them sit out for about 20 minutes before serving if you prefer them at room temperature.

Freeze: You can freeze these brownies for up to 3 months! Cut them into squares first, then wrap each piece individually in plastic wrap before placing in a freezer bag. This way you can grab just what you need for a sweet treat anytime.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 30-36 g
• Fat: 130-150 g
• Carbohydrates: 740-820 g

Ingredients

For the brownie base:

• 2 cups cold milk (whole milk works best)
• 1 package instant chocolate pudding mix (adds fudgy texture)
• 1 box red velvet cake mix (Duncan Hines preferred for rich color)
• 1 bag chocolate chips (semi-sweet or dark, about 12 oz)

For the topping:

• 1 can cherry pie filling (for drizzling and blood effect)
• 1 tub white frosting (or homemade buttercream)
• Bloody bones sprinkles (to preference, or use crushed candy bones)

Step 1: Prepare Pan and Preheat Oven

• 9×13 inch baking pan

Heat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan with butter or cooking spray, making sure to coat the corners and sides well.

This prevents sticking and helps the brownies bake evenly.

While the oven preheats, gather all your ingredients so everything is ready to go when you start mixing.

Step 2: Create the Pudding Base

• 1 package instant chocolate pudding mix
• 2 cups cold milk

Pour the instant chocolate pudding mix and cold whole milk into a medium bowl, then whisk vigorously for about 1-2 minutes until the mixture thickens to a custard-like consistency.

This creates the fudgy foundation of your brownies and ensures the pudding sets properly before you add the cake mix.

I find whole milk works better than 2% here because it creates a richer, denser texture that makes these brownies feel extra indulgent.

Step 3: Mix Batter and Fold in Chocolate Chips

• pudding mixture from Step 2
• 1 box red velvet cake mix
• 1 bag chocolate chips

Add the entire red velvet cake mix to the pudding mixture and stir until smooth with no dry streaks remaining—this should take about 50-60 stirs with a wooden spoon or spatula.

Once combined, gently fold in the chocolate chips using a folding motion rather than stirring, which keeps them distributed evenly throughout the batter and prevents them from breaking apart.

The red velvet cake mix combined with chocolate chips and the dark pudding creates that signature Halloween color, deep and dramatic.

Step 4: Bake the Brownies

• batter from Step 3

Pour the batter into your prepared pan and spread it evenly into the corners using a spatula.

Bake for 30-35 minutes, checking at the 30-minute mark—the top should look set but slightly fudgy when you gently press the center with your finger.

A toothpick inserted in the middle should have just a few moist crumbs clinging to it (not wet batter).

Once done, remove from the oven and let cool completely at room temperature before frosting—this is crucial because frosting warm brownies will cause it to melt.

Step 5: Frost and Decorate with Halloween Flair

• cooled brownies from Step 4
• 1 tub white frosting
• Bloody bones sprinkles
• 1 can cherry pie filling

Spread the white frosting evenly across the completely cooled brownies using an offset spatula or the back of a spoon, creating a smooth or slightly textured surface depending on your preference.

Generously sprinkle the bloody bones sprinkles over the frosting, pressing them gently so they adhere.

I like to do this step right before serving because it keeps the sprinkles from sinking into the frosting.

Finally, drizzle the cherry pie filling across the top in dramatic streaks, letting some of the dark red cherries pool in spots for maximum ‘blood’ effect—don’t be shy with it!

Step 6: Cut and Serve

• decorated brownies from Step 5

Using a sharp knife dipped in hot water and wiped clean between cuts, slice the brownies into squares—typically a 9×13 pan cuts nicely into 12-16 pieces depending on size.

The hot knife helps you get clean cuts without dragging the frosting and toppings around.

Serve immediately and watch your guests appreciate the festive Halloween presentation!