Preheat your oven to 350°F (175°C) and prepare a large jelly roll pan by spraying it lightly with cooking spray and lining it with parchment paper.

In a large mixing bowl, combine both boxes of Duncan Hines Chewy Fudge Brownies, ½ cup of water, 1 cup of vegetable oil, and 6 eggs. Mix until smooth and well blended.

Fold in 1 cup of semi-sweet chocolate chips into the brownie mixture, then spread the batter evenly into the prepared jelly roll pan.

Bake for about 30 minutes, until firm to the touch and a toothpick comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan, then use heart-shaped cookie cutters to cut out the brownie hearts.

Place the cut hearts on a baking sheet and freeze them for about 30 minutes to help hold their shape during dipping.

Melt 1.5 cups of Ghirardelli dark chocolate wafers in a microwave-safe bowl in 30-second intervals until smooth.

Dip one side of each brownie heart into the melted chocolate and allow any excess to drip off.

Place the chocolate-coated brownie hearts on a cooling rack and sprinkle with heart-shaped decorations while the chocolate is still wet.

Chill the dipped brownie hearts in the refrigerator for 10-15 minutes to allow the chocolate to set.

Store your delightful Chocolate Dipped Brownie Hearts in a sealed container at room temperature or in the fridge.