Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.

In a mixing bowl, combine melted butter and sugar. Mix until smooth.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Fold in chocolate chips. Pour the batter into the prepared baking pan.

Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Once cooled, crumble the brownies into a large bowl until fine.

Using a cookie scoop, form small balls from the brownie mixture and place them on a parchment-lined tray.

Chill the truffles in the refrigerator for at least 30 minutes to firm up.

Roll half of the truffles in cocoa powder, half in crushed nuts, and half in chocolate sprinkles.

Place the coated truffles back on the tray and refrigerate until ready to serve.