Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This setup takes just a couple minutes but ensures your brownies won't stick and makes cleanup effortless.

In a large mixing bowl, combine the red velvet cake mix, room temperature eggs, melted and slightly cooled coconut oil, and vanilla extract. Stir until just combined—you want a smooth batter without overmixing, which would make the brownies tough. I find that room temperature eggs incorporate more smoothly and create a better texture than cold eggs.

Gently fold the white chocolate chips into the batter from Step 2 using a spatula, being careful not to crush them or overmix. Pour and spread the batter evenly into your prepared pan, using a spatula to smooth the top. I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a richer, creamier flavor than cheaper alternatives.

Bake in the preheated 350°F oven for 18-22 minutes, checking at the 18-minute mark—the brownies should look set on top but still have a slight jiggle in the center when gently shaken. Remove from the oven and let cool completely in the pan before cutting into squares. Cooling in the pan helps them set properly and makes them easier to remove cleanly.