In advance: Make candy heart. Tint a portion of melted white candy pink using candy color. Pipe in center heart area of mold with pink candy in cut disposable bag; refrigerate until firm. Fill remainder of mold 1/2 full with melted cocoa candy. Refrigerate until firm; unmold.
Bake and cool brownies in oblong pan; remove from pan. Cut hearts with Comfort Grip cutter. Ice smooth with Fudge Icing. Pipe scallops around edges with cookie icing. Position candy heart.