Preheat your oven to 350°F. While it heats, line a 9x13 inch baking pan with parchment paper, allowing the edges to overhang slightly for easy removal. This prep work takes just a few minutes and ensures your oven reaches the proper temperature by the time your batter is ready.

In a large mixing bowl, combine the red velvet cake mix, eggs, melted and cooled coconut oil, and vanilla extract. Mix until just combined—you want a smooth, uniform batter without overmixing, which can make the brownies tough. I find that starting with room-temperature oil (cooled but not cold) helps create a better texture than using it straight from the heat.

Gently fold the white chocolate chips into the batter from Step 2 using a spatula, being careful not to crush them or deflate the mixture. Pour and spread the batter evenly into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a creamier richness to each bite.

Bake in your preheated 350°F oven for 18-22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don't overbake, as these should be fudgy and tender. Remove from the oven and let cool completely in the pan before slicing into squares. This cooling period is important for the brownies to set properly and hold their shape.