Preheat your oven to 350 degrees. Spray a Jelly Roll pan with cooking spray and line it with parchment paper.

Combine both boxes of brownie mixes with the water, oil, and eggs in a large mixing bowl.

Mix by hand until the lumps are out.

Fold in 1 cup of semi-sweet chocolate chips.

Spread the mixture into the Jelly Roll Pan and bake for about 30 minutes. Do not overbake.

Let the brownies cool completely and start cutting heart shapes, avoiding the edges.

Place the cut hearts in the freezer for 30 minutes.

Melt the chocolate in a small bowl and prepare the sprinkles.

Dip one side of the cold brownie hearts into the melted chocolate. Allow excess chocolate to drip off and place them on a cooling rack.

Immediately apply sprinkles to the dipped side of the brownies while the chocolate is still soft.

Continue dipping and sprinkling the remaining brownie hearts.

Store in a sealed container until ready to serve or wrap individually for treats.