These easy Brownie Balls are bite-size treats with chocolate brownie centers that are then coated in melted dark chocolate and a vanilla chocolate drizzle. The use of Betty Crocker’s Supreme Triple Chunk brownie mix that is loaded with chocolate chips and chocolate chunks adds extra decadence to every bite!

Overhead shot of assembled brownie balls on two white serving plates, small bowl of dark chocolate melting wafers, glass of milk, and brownie squares.

I love these because they’re endlessly flexible: keep them classic as brownie truffles, pop a stick in for brownie pops, or roll them in cocoa, coconut, or crushed cookies. They’re perfect for parties, gifting, or a “just because” chocolate moment.

Why You'll Love These Fudgy Brownie Balls

Fudgy centers: Crumbled brownies make the middle rich and soft.
Minimal effort: Mix, roll, chill, dip. That’s the whole game plan.
Party-perfect: Easy to decorate for holidays, birthdays, or bake sales.
Make-ahead friendly: They hold beautifully in the fridge and freezer.
Custom flavors: Change the coating, add extracts, or roll in toppings.
Kid-approved: A fun, hands-on treat that looks as good as it tastes.

Gather Your Ingredients

Brownie Mix – Make sure to read the packaging of the brownie mix to ensure that you have any additional ingredients called for, such as milk or oil.
Cream cheese – Softened to room temperature for easy mixing.
Melting wafers – This recipe calls for both dark chocolate and vanilla melting wafers. I use the Ghirardelli melting wafers as they are good quality and melt well without needing to add oil.

Swaps

Brownie mix – I use Betty Crocker Supreme Triple Chunk brownie mix for rich chocolate decadence. Go ahead and use your favorite brand. You could even use gluten-free brownie mix, if needed.

White chocolate drizzle – The melted vanilla chocolate wafers drizzled over the tops of the assembled brownie balls adds a touch of sophistication to these treats, but you can decorate these brownie balls with sprinkles, sanding sugar, or edible glitter instead.

Melting wafers – You can swap the melting wafers so that the rolled balls are coated in vanilla chocolate with a dark chocolate drizzle. Feel free to experiment with milk chocolate melting wafers or even colored melting wafers for specific party themes are holidays!

Tray of brownie balls with drizzled melted white chocolate.

David's Cooking Tips

Make sure that the brownies are completely cool before mixing with the cream cheese. If they are still warm, they will melt the cream cheese which will affect the texture of these brownie balls. This will make it hard to form the brownie balls and may even affect how they set.
Chilling the brownie ball mixture for 30 minutes helps to reduce the stickiness so that it's easier to roll the balls. Chilling the assembled balls for an extra hour is also essential to prevent them from softening while being coated in the melted chocolate.
Use a 1 ½” cookie scoop to make even-sized brownie balls. This will add to the presentation of these treats.

Close up shot of piled brownie balls with a bite taken out of the center brownie ball.

Storage, Make-Ahead & Freezer

Make-ahead: Roll and chill the centers a day ahead, then dip before serving.
Fridge: Airtight up to 5 days.
Freeze: Up to 2 months. Thaw in the fridge so the coating doesn’t sweat.

More Bite Sized Treats

Brownie Balls

Brownie Balls are decadent bite-size treats with chocolate brownie centers made from Betty Crocker’s Supreme Triple Chunk brownie mix that is loaded with chocolate chips and chocolate chunks. The rolled balls are then coated in melted dark chocolate and a vanilla chocolate drizzle for extra indulgence!

David Murphy

Prep Time 45

Additional Time 1 30

Total Time 2 15

Serving Size

Ingredients

17.8 ounce Betty Crocker Supreme Triple Chunk prepared as to package instructions
⅓ block of cream cheese softened to room temperature
10 ounce bag Ghirardelli dark chocolate melting wafers
½ cup Ghirardelli vanilla melting wafers optional if you want white drizzle on top

Instructions

Preheat the oven and bake brownie mix according to package instructions then set aside and allow to cool completely.
In a large mixing bowl using a hand mixer, beat the cream cheese until smooth and creamy.
Break apart the baked and cooled brownies and add into the bowl with the cream cheese. Make sure the brownies have fully cooled completely otherwise it may melt the cream cheese, making it difficult to roll into balls.
Use the hand mixer on medium speed and mix until fully combined. Place the bowl in the refrigerator to chill for 30 minutes. The mixture is sticky, so chilling it will make it easier to roll into balls.
Line two baking sheets with parchment paper. Use a 1 ½” cookie scoop to scoop up even sized balls and roll each one in the palm of your hands until smooth, then place back onto the baking sheet. Repeat with the rest of the brownie mixture. Place the trays into the refrigerator to chill for an additional hour.
Once chilled, place the dark chocolate melting wafers in a double boiler and melt over low heat, stirring every 30 seconds until melted and smooth. Do not overheat otherwise the melts may thicken and seize up. You can also melt it in a microwave safe bowl, heating it on a low or defrost setting and stirring the contents in 30 second intervals until fully melted and smooth.
Use a fork to dip one brownie ball at a time into the melted wafers. Lift the ball out with the fork and then lightly tap the fork on the edge of the double boiler to shake off any excess and to thin the coating. Place the ball back onto the lined baking sheet and repeat with the remaining balls.
Place the vanilla melting wafers into a small piping bag and microwave on a low or defrost setting in 30 second increments, massaging the bag between each set so that it heats evenly. Snip off a small piece of the tip and then drizzle over the coated balls. Place back into the refrigerator to allow the coating to finish setting.
Keep refrigerated until ready to eat. Enjoy!

Notes

Any prepared boxed brownie mix will work for this recipe, you may just have to adjust the cream cheese amounts if you are using a smaller or bigger box.

You can use any flavor Ghirardelli coating you like such as milk chocolate or vanilla. Colored candy melts will also work.

Decorate the top with sprinkles if desired. The coating hardens quickly so if adding sprinkles, be sure to top it on immediately after dipping each ball before the coating sets.

Keep refrigerated until ready to serve. If you keep it out for over 2 hours, the inside may start to soften and may result in some cracks on the outer shell.

STORING
Store leftovers refrigerated in an airtight container for up to 2 weeks. You can also freeze them in a freezer safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing, otherwise they will clump together. Thaw in the refrigerator before eating.

Recipe FAQs

Can I use boxed brownies?
Yes. Bake, cool completely, then crumble and proceed.

What if my balls crack after dipping?
Usually the centers were too cold or the coating was too hot. Let centers warm a minute and cool the chocolate slightly.

Can I skip the coating?
You can. Roll in cocoa, powdered sugar, coconut, or finely chopped nuts.

How do I make brownie pops?
Dip the tip of each stick in melted chocolate, insert into the chilled ball, chill to set, then dip the whole pop.

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