Prepare the brownie mix according to package directions in a 9x13-inch pan. Cook until the edges are firm but the center is slightly undbaked and fudgy. Set aside to cool completely.

Transfer the cooled brownies to a large bowl, leaving out any hard edges. Add the softened cream cheese and mix together with your hands or a spatula until well combined.

Line a baking sheet with parchment paper. Scoop the brownie mixture into 1-inch balls and place on prepared baking sheet. Freeze for 30 minutes until firm.

In a microwave-safe bowl, melt the chocolate chips and oil (if using) in 30-second intervals, stirring between each spin until smooth.

Place a truffle on a fork and dip into the melted chocolate. Tap off the excess then place back on the baking sheet and immediately top with sprinkles, sea salt, or other toppings if desired.

Repeat until all the truffles are coated, then refrigerate until the chocolate is set, about 15 minutes. Serve and enjoy!