Bake and cool brownies in oblong pan; remove from pan. Cut circles using round cutter. Using Fudge Icing, edge brownies with tip 5 outline. Immediately dip in Mint Crunch. Using Fudge Icing, pipe a tip 21 rosette in center. Insert wafer candy.
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.