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!
