Prepare your brownie mix according to the box instructions, using an 8×8 inch pan. Bake as directed, usually around 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Set the pan on a wire rack and let the brownies cool completely, about an hour.

While your brownies cool, preheat your oven to 350°F.

Prepare a small baking dish for the next step.

Spread the chopped pecans evenly across the bottom of your small baking dish.

In a separate bowl, whisk together the egg, granulated sugar, corn syrup, melted butter, and salt until fully combined and smooth.

Pour the mixture over the pecans in the baking dish and tap gently to release air bubbles.

Place the baking dish in your preheated oven and bake for about 20 minutes, until mostly set but still slightly jiggly in the center.

Remove from the oven and let the filling cool completely, about 30 minutes.

Trim off the outer edges of the brownies and slice into 16 equal pieces.

Flatten a brownie piece in your palm and add about a teaspoon of the cooled pecan filling to the center.

Fold and press the edges up and around the filling, rolling it into a ball shape.

Place each bomb onto a parchment-lined tray.

Melt the chocolate almond bark according to package instructions.

Dip each brownie bomb into the melted chocolate and let excess chocolate drip back into the bowl.

Transfer the tray to the refrigerator for 5 to 10 minutes to harden the chocolate coating.