1. Preheat your oven to 350 degrees and spray a 9” skillet a good coat of baking spray.
2. Mix up the brownie batter according to the package directions, then fold in 1/2 cup of sprinkles.
3. Spread half the brownie batter into the skillet, smoothing it out.
4. Scatter the chopped truffles evenly over the batter.
5. Dollop the remaining batter on top of the truffles. Use the back of a spoon to spread it out a bit—don’t stress about making it perfect!
6. Bake the skillet for 25–30 minutes, until the edges are crispy and the center is firm but still gooey.
7. Let it cool for 5–10 minutes. If you want it super gooey and melty, you can dig in sooner. Or wait a little longer if you prefer it firmer.
8. Top it off with scoops of ice cream, a drizzle of chocolate syrup or fudge, and a sprinkle of, well, sprinkles. Dig in!

Tip: If you’re not sharing or want leftovers, scoop your portion into a bowl and add your ice cream. Store the rest in an airtight container, and when you’re ready for round two, just reheat it in the microwave. It’s just as delicious the next day!