1 box Immaculate Baking Organic Fudge Brownie Mix
1 stick (1/2 cup) butter, melted
2 tablespoons water
12 ounces semisweet and/or white baking chocolate, melted
Prepare and bake brownie mix according to package directions for 11x7-inch or 9x9-inch baking pan. Cool completely in pan.
Use fork to break up brownies into crumbles. If needed, discard crusty edges. Line cookie sheet with parchment paper.
Use tablespoon-size cookie scoop or hands to scoop and roll brownie crumbles into 1-inch balls. Transfer to lined cookie sheet. Freeze 30 minutes to harden.
In medium microwave-safe bowl, microwave baking chocolate on High 30 seconds. Stir. Microwave on High another 30 seconds. Stir again. Microwave in 10 to 15-second intervals until chocolate is melted and smooth.
Dip one truffle at a time into melted chocolate; transfer truffle between 2 forks to allow excess chocolate to drip. Transfer to cookie sheet. Sprinkle top with desired sprinkles. Repeat with remaining truffles.
Store in airtight container, with parchment paper between layers, in refrigerator for up to 1 week.