After you prepare the brownies using the instructions on the box, and bake brownies, let them cool completely.
2 15.25 oz box brownie mix, made according to package
Remove the brownies from the pan onto a cutting board. Remove all the edges set aside for nibbling later.
Line two baking sheets with parchment paper and set to one side.
Beat the cream cheese in a large mixing bowl until it is soft and creamy.
4 ounces cream cheese
Crumble the brownies into the bowl and use the back of the fork to incorporate the cream cheese into the brownies.
Using a medium cookie scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls.
Put the the tray into the freezer for 15-20 minutes so the balls can set.
Remove the balls from the freezer to the counter.
In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
2 10oz bags Ghirardelli melting wafers in dark milk or white chocolate
Using a fork, dip each brownie ball into the melted chocolate.
Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the ball off the fork.
If you are adding sprinkles, do so immediately.
sprinkles
Refrigerate the brownie balls 20-30 minutes until the chocolate is hardened.
If you prefer NOT to work with chocolate, you can roll the brownie balls in confectioner's sugar or cocoa powder instead.
confectioner's sugar, cocoa powder