Bake and cool brownies in oblong pan; remove from pan. Cut circles using round cutter. Ice sides and edges smooth with Fudge Icing. Immediately dip in Turtle Crunch. With Fudge Icing, pipe a tip 21 rosette at center of brownies; insert a sliced almond.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.