Directions: 

1. Heat oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan. Coat foil with no-stick cooking spray. Prepare brownie mix according to package directions using 2/3 cup oil, water and eggs. Spread batter in prepared pan. Bake 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.
2. Remove brownies from pan by lifting edges of foil. Place on cutting board. Remove and discard foil. Cut out 14 brownie hearts using 2 1/2-inch heart-shaped cookie cutter.
3. Melt chocolate-flavored candy coating with 1 tablespoon oil in small saucepan over low heat, stirring occasionally until smooth; keep warm. Quickly dip edges of 7 brownies in chocolate, allowing excess to drip off. Place dipped brownies on sheet of waxed paper. Spoon melted chocolate over tops; smooth with knife.
4. Repeat with vanilla-flavored candy coating, remaining 1 tablespoon oil and remaining 7 brownies. Drizzle small amount of contrasting candy coating randomly over each brownie. Top with decorator sprinkles. Makes 14 brownies.

Recipe courtesy of Pillsbury, and reprinted/posted with permission of Pillsbury.