Prepare the boxed brownie mix according to the instructions on the package. Bake in a 9x13-inch pan and allow the brownies to cool completely. This ensures they hold together when mixed with cream cheese.

Once cooled, scoop out the soft, fudgy interior of the brownies into a large mixing bowl. Leave behind the harder edge pieces (great for snacking later!).

Add the cream cheese to the bowl and beat using a hand or stand mixer until fully combined. The mixture should be smooth and homogenous, with no visible chunks of cream cheese.

Using a tablespoon or cookie scoop, portion the mixture into small balls. Roll them between your hands to smooth them out and place them on a parchment-lined baking sheet.

Transfer the baking sheet to the freezer and chill the truffles for about 30 minutes or until they are firm to the touch. This makes them much easier to dip in chocolate.

While the truffles are chilling, melt the chocolate wafers in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.

Remove the truffles from the freezer. Using a fork, dip each truffle into the melted chocolate, turning to coat completely. Tap gently to remove excess chocolate and return to the baking sheet. Add sprinkles immediately before the coating sets.

Place the truffles in the refrigerator for 15–20 minutes to allow the chocolate coating to firm up. Once set, they're ready to serve!