Preheat oven to 350 degrees F.
Add butter, brown sugar, eggs, coffee and vanilla to a large mixing bowl. Whisk together until smooth.
In another bowl, combine cocoa, flour and salt until thoroughly combined. Add into liquid mixture and stir until all incorporated.
Spray a 9 inch baking pan (round or square) and pour in brownie batter. Bake 18-22 minutes or until center is set.
Remove from oven and allow to cool completely.
Add brownies, cream cheese and 2 tablespoons coffee to a food processor. Pulse for 30 seconds to 1 minute or until all combined and smooth.
Scoop brownie mixture into a ball and place on a lined baking sheet. Freeze for 10 minutes.
Melt almond bark and add ground coffee if desired. Dip brownie balls into chocolate and tap on side of the bowl to remove excess chocolate. Place on a lined baking sheet and decorate with sprinkles or non-parelils.
Repeat with remaining ingredients. Place in refrigerator to harden chocolate coating if necessary. Keep refrigerated until ready to serve. May be served at room temperature.