Crumble the cooled brownies into a large bowl using your hands or a fork until you have fine, even crumbs with no large chunks.

Add the softened cream cheese and vanilla extract to the bowl. Mix with a fork, then use your hands to press and knead until the mixture holds together like dough when you squeeze a small amount in your palm.

Scoop out level tablespoons of the mixture (about 18-20 g each) and roll between your palms into smooth balls. Place each one on a parchment-lined sheet pan.

Refrigerate the rolled balls for at least 30 minutes until firm and cold to the touch.

Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. This usually takes 2 to 3 bursts total.

Remove the chilled brownie balls from the fridge. Working one at a time, drop a ball into the melted chocolate. Use a fork to roll it and lift it out, tapping the fork gently on the rim of the bowl to let excess chocolate drip off.

Set the coated truffle back on the parchment-lined pan. If the chocolate starts to thicken as you work, microwave it for 10 seconds and stir.

Sprinkle a pinch of flaky sea salt on each truffle within 30 seconds of dipping while the chocolate is still wet.

Let the coated truffles set at room temperature for 20-30 minutes, or refrigerate for 10 minutes until the chocolate is firm and matte.