Prepare the brownie mix according to the package directions for an 8-inch x 8-inch baking dish. For best results, let the brownies cool completely before using. (I like to make them the day before.)
Line a large baking sheet with parchment paper, wax paper, or a silicone mat. Set aside.
Break the brownies up into large chunks and add them to a large mixing bowl or stand mixer fitted with a paddle attachment. Mix until the brownies are crumbled and all of the larger pieces are gone.
Add the frosting and beat until fully incorporated into the brownie crumbs.
Use a medium cookie scoop (1.5 tablespoons) to portion out the brownie mixture. use your hand to roll them into balls. Place the balls on the prepared baking sheet. (The mixture should be soft and shapeable but not leave a sticky residue on your hands. If it is sticky, try chilling the scoops for 30 minutes before shaping.)
Melt the chocolate melting wafers in a wide mouth glass at 30-second intervals, stirring between each, until fully melted.
Drop the balls, one at a time, into the chocolate and use a spoon to coat it. Use a fork to remove the ball from the chocolate and tap over the glass to remove any excess chocolate. Use a toothpick or another fork to help slide the ball off of the fork and back onto the baking sheet.
Add sprinkles if desired before the chocolate sets. You can also allow the chocolate to set slightly and then drizzle more chocolate over the top of the balls.
Let the brownie balls set fully at room temperature for about 30 minutes before enjoying or packing up.
Notes
Brownie Balls can be stored in an airtight container for up to 5 days at room temperature or in the fridge for up to 2 weeks.
To freeze, place the balls in a freezer bag and squeeze out any excess air and freeze for up to 3 months. Let thaw at room temperature.
This recipe should work with any brand of box mix, but I prefer the Ghirardelli Double Chocolate. It’s important that you don’t use a brownie mix that has extra additions like fudge sauce or is overly gooey because it will be too soft for this recipe. Look for a regular fudge brownie mix.
You can use 3 cups of chocolate chips instead of 20 ounces of chocolate melting wafers. You will want to add 3 teaspoons of vegetable or coconut oil to the chocolate before melting it so the chocolate has a smooth finish and isn’t super hard to bite into once it sets.