Preheat oven to 350°F. Spray 13 in. x 9 in. pan with vegetable pan spray. Measure out 1/2 cup dark cocoa Candy Melts Candy and set aside.

In large saucepan, cook 1 cup wine over medium-high heat until it reduces to 3 tablespoons, about 10 minutes, stirring occasionally. Reduce heat to medium-low, and add butter, brown sugar, cocoa powder and salt, stirring occasionally until completely liquid and very warm to the touch. Remove saucepan from heat. Quickly add eggs and vanilla and whisk until combined. Add larger portion of candy and stir until completely melted. Add flour and stir until batter is very shiny and combined. Pour into prepared pan. Bake 24-26 minutes, or until toothpick inserted in center of pan comes out clean.

Let cool completely in pan on cooling grid, then use heart cookie cutter to cut out shapes.

When ready to serve, combine remaining 1/2 cup candy melts and remaining 2 tablespoons wine in a microwave-safe container. Microwave at half (50%) power 1 minute or until candy is melted. Whisk candy mixture until smooth and serve warm sauce drizzled over brownies.