After you prepare the brownies using the instructions on the box, and bake brownies, let them cool completely.
Remove the brownies from the pan onto a cutting board. Remove all the edges and store for nibbling.
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.
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.
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.
Refrigerate the brownie balls 20-30 minutes until the chocolate is hardened.