Source  Mel's Kitchen Cafe

Recipe Added:  12/9/2012

In a large bowl, combine the cocoa powder, sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and butter, melted until the mixture forms a thick batter. Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.

Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to pkg directions. Using two forks, drop a truffle into the melted chocolate. Lift it out with fork and let excess chocolate drain off. Gently lay the fork on the empty baking sheet and use the second fork to nudge the truffle onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.

1. http://www.melskitchencafe.com/2012/11/brownie-batter-truffles-and-sugar-rush-begins.html