21 1/2 oz Package brownie mix
1/2 c  Water
1/2 c  Oil
1    Egg

NOTE: If you prefer to make your own brownies instead of using a mix,
prepare a recipe that calls for a 13×9-inch pan.

Glaze: 4 ounces chocolate chips 2 teaspoons oil 4 ounces white
chocolate chips (or vanilla chips) 2 teaspoons oil

Line a 13×9-inch pan with foil; grease bottom. Bake the brownies

according to the box or recipe instructions. DO NOT OVERBAKE. Cool
completely. Freeze brownies 1/2 hour.

Remove brownies from the pan; place on cutting board. Using a 2
1/2-inch heart-shaped cookie cutter, cut out 8-10 brownie hearts. In
a small saucepan, melt the chocolate chips and 2 teaspoons oil over
low heat, stirring occasionally until smooth; keep warm. Quickly dip
sides of 4 or 5 brownies into chocolate; allow excess to drip off.

Place brownies on waxed paper. Spoon melted chocolate over tops of
brownies; smooth out with knife. Repeat with white chocolate, 2
teaspoons oil, and remaining brownies. (Brownies may need to be
dipped and frosted twice to completely cover.)

Drizzle small amounts of contrasting chocolate randomly over each
brownie.

Brownie: