Two kinds of chocolate are used to make these favorite dessert bars. Drizzle them with a sweet glaze or use them to make an ice cream sundae.
Divide 1 quart tin roof sundae ice cream or vanilla ice cream into 6 chilled heart-shaped serving dishes or shallow bowls. Top each serving with a heart-shaped brownie (omit Vanilla Glaze). Drizzle brownie with warm chocolate-fudge ice cream topping. Top each with whipped cream, coarsely chopped nuts and a maraschino cherry. Makes 6 servings.