Easy Brownie Balls Recipe

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.

If you love dense and moist chocolate brownies then you’re going to adore these bite-size Brownie Balls made with indulgent brownie mix and coated in dark chocolate. The vanilla chocolate drizzle adds a touch of sophistication to these sweet treats, although you can easily use sprinkles instead.


The rich and decadent Betty Crocker’s Supreme Triple Chunk brownie mix make these brownie balls the perfect treat for chocolate enthusiasts. It’s a sure way to get your chocolate fix!

While a truly decadent treat, these brownie balls offer a helpful alternative to a larger slice of cake, brownie, or dessert pie.

Easily adapt these brownie balls to suit your personal preferences. I’ve added a few ingredient swaps below that you may enjoy trying.


Ingredients for Brownie Balls.

Brownie Cake 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.


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!


You’ll need mixing bowls, an electric hand mixer, baking trays, a double boiler (or microwave), a cookie scoop, and a piping bag.


Once the brownie mix is baked and cooled, this brownie balls recipe only requires a few extra steps with chilling time. Make sure to follow my straightforward process outlined below to impress your friends and family:


Follow the brownie mix package instructions to bake the brownies. Set the baked brownies aside to cool completely.

Cooking Instructions

Step 1
Beat the cream cheese until smooth and creamy. Add in broken pieces of brownies and mix with a hand mixer until fully combined and smooth. Transfer the mixture to the fridge for 30 minutes to chill.

Beaten cream cheese and broken pieces of brownies in a large mixing bowl.

Step 2
Line two baking trays with parchment paper and the roll the brownie ball mixture into even-sized balls, using the palms of your hands to smooth the balls. Place the assembled balls on the trays and chill for another hour.

Tray lined with parchment paper and filled with rolled brownie balls.

Step 3
Once the brownie balls have chilled, melt the dark chocolate wafers in a double boiler over low heat, stirring every 30 seconds, until the chocolate is smooth. You can also melt the chocolate in the microwave, stirring every 30 seconds.

Use a fork to dip one brownie ball at a time into the melted dark chocolate. Take the fork gently on the side of the double boiler to remove any excess chocolate.

Overhead shot of a brownie ball sitting on a fork, being dipped into melted dark chocolate.

Step 4
Place the chocolate-coated balls back onto the lined baking tray until all have been coated.

Dark chocolate-coated brownie balls on a parchment-lined baking tray.

Step 5
Place the vanilla melting wafers in a small piping bag and microwave on the low or defrosting setting, massaging the bag every 30 seconds so that the mixture melts evenly throughout.

Snip off a small corner of the piping bag and drizzle the melted white chocolate over the brownie balls. Place the trays of brownie balls back into the fridge to allow the coating to set. Keep the brownie balls refrigerated until ready to serve.

Tray of brownie balls with drizzled melted white chocolate.


  • 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.



Enjoy these brownie balls with a scoop of vanilla ice cream as a delicious dessert.


These rich and decadent brownie balls can be added to a platter of bite-sized treats for the holidays or other social gatherings. Add other hand-held sweet treats to the mix, such as Chocolate Truffles, Sea Salt Chocolate Almond Clusters, and Banana Chocolate Tarts.

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



These brownie balls must be kept in the fridge until ready to be served. The inside of the brownie balls will soften and cause the chocolate coating to crack if they are left out at room temperature for 2 hours or more.


Absolutely! These brownie balls last for up to 2 weeks in the fridge. You could also bake the brownies ahead of time so that you are only left with assembling the balls.


I don’t see why not? The brownie mix is more dense and fudgy so there may be some slight differences in the flavor and texture, but it’ll still be delicious.



Store leftover brownie balls in an airtight container in the fridge for up to 2 weeks.


Once the brownie ball coating has completely set, transfer these treats to an airtight container and freeze for up to 3 months. The balls will clump together if you don’t allow them to set first before freezing.

Thaw the frozen brownie balls in the fridge to serve again.

Overhead view of a white plate of brownie balls with a bite taken from one of the brownie balls.



This recipe makes 2 trays of brownie balls. Use can use a smaller box of brownie mix to make fewer brownie balls, but then you will also need to adjust the amount of cream cheese added to the baked brownies.

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Yield: 24

Brownie Balls

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!

Prep Time 45 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes


  • 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)


  1. Preheat the oven and bake brownie mix according to package instructions then set aside and allow to cool completely.
  2. In a large mixing bowl using a hand mixer, beat the cream cheese until smooth and creamy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Keep refrigerated until ready to eat. Enjoy!


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.

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.

Nutrition Information



Serving Size


Amount Per Serving Calories 90Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 15mgCarbohydrates 10gFiber 1gSugar 7gProtein 1g

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