In advance: Make candy curls. Using melted Candy Melts in cut parchment bag, pipe curls on waxed paper-covered board; refrigerate until firm. Remove paper and set aside.
Bake and cool brownies in oblong pan; remove from pan. Cut circles using round cutter. Ice sides and edges smooth in Fudge Icing; immediately roll in Sprinkles. Using Fudge Icing, pipe a tip 21 rosette in center of brownie. Insert candy curl.
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.