Prepare the brownie mix according to the package directions for an 8×8-inch baking dish. For best results, let the brownies cool completely before using – I like to make them the day before.
Break the brownies up into large chunks and add them to a large bowl or stand mixer fitted with a paddle attachment and mix until crumble and all of the larger pieces are gone.
Add the chocolate frosting and beat in until fully incorporated.
Line a large baking sheet with a Silpat, parchment, or wax paper.
Use a medium cookie scoop to portion out the brownie mixture and roll into balls between your hands briefly to smooth out the ridges from the cookie scoop. The mixture should be soft and shapable but not leave a sticky residue on your hands. If it is sticky, try chilling for 30 minutes before shaping.
Place the balls on the prepared baking sheet.
Melt the chocolate melting wafers in a wide mouth glass at 30-second intervals, stirring between each, until fully melted. If using chocolate chips, add 1 teaspoon vegetable shortening such as Crisco or 3 teaspoons vegetable or coconut oil to the chocolate chips to provide a better texture and finished result.
Drop the balls, one at a time, into the chocolate and use a spoon to coat. Use a fork to remove the ball from the chocolate and tap 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.
Sprinkle with desired sprinkles before the chocolate sets, or allow the chocolate to set slightly before drizzle additional chocolate over the top.
Allow the balls to set fully at room temperature for about 30 minutes before consuming or packing up.
