Prepare and bakebrownies according to recipe instructions. Do not over bake them, as this recipe works best with soft, warm brownies.
Place a piece of parchment paper on a baking sheet and set aside.
Form into balls: Once brownies have cooled enough to handle, use a fork to crumble them up, scoop 1 heaping tablespoon into your hands and press together to form into a ball. Should make about 35 balls.
Melt the chocolate chips in a double boiler (I make my own by placing a heat proof bowl over a pot of lightly simmering water), or in the microwave, stirring often until smooth.
Coat in chocolate: Drop brownie ball into the bowl of melted chocolate and use a fork to coat it on all sides, then lift up and allow the excess chocolate to drip off into bowl.
Place on prepared pan and top with sprinkles if desired. Allow to set up at room temperature, or refrigerate for a few minutes until chocolate sets.
Notes
Chocolate: It's essential to use high quality chocolate chips, like Guittard or Ghirardelli so they melt smoothly (other chocolate chip brands will not melt well). You could also use high quality chocolate bars or Bakers chocolate. Brownies: we prefer to make homemade brownies, but a box mix would work as well.Make Ahead Instructions: Make these ahead and store in the fridge in an airtight container for up to a week.Freezing Instructions: Place brownie balls in an airtight freezer safe container or bag and freeze for up to one month.