Make your brownies! My very favorite homemade recipe is one that I make often, but I also love brownie mixes. The trick is to make them a bit thinner than they might normally be, to make it easier to cut and to dip. Brownie mix: Use two boxes that each fill a 9x13 pan. The batter fits perfectly into a cookie sheet, and makes enough to cut out about 24 small-medium hearts. You can make them bigger or smaller though--whatever you like! Watch your baking time to make sure they don't over bake. I usually set the timer for about 10 minutes less, then check them. Homemade brownie recipe: Follow the same pattern, depending on what size pan the recipe calls for. If I makes a 9x13, double the recipe. If I makes an 8x8, 2.5x the recipe. (You can also triple it if it's easier, then put the extra in a smaller pan for eating!) Lining the cookie sheet with foil or parchment paper, and overlapping on each end makes it easy to remove the brownies out of the pan before cutting, if you want to. I've done it both ways--with and without.
Once the brownies have completely cooled, you're ready to cut out hearts. The size of cookie cutter you use will depend on how many hearts you'll get out of one cookie sheet. Set the hearts on parchment paper until you're ready to dip.
Dip and sprinkle! Melt your chocolate melting wafers according to package directions. Dip on side or end of each brownie heart into the chocolate, shaking off the excess. Set them back on the parchment paper, then immediately sprinkle with Valentine sprinkles. Let chocolate firm up before placing on a plate or packaging.