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. Let the brownies cool completely, about an hour.

Preheat your oven to 350°F.

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.

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

Bake for about 20 minutes until the filling is mostly set but still slightly jiggly in the center. Let the filling cool completely, about 30 minutes.

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

Flatten a brownie piece in your palm, add about a teaspoon of the cooled pecan filling to the center, and fold the brownie edges around the filling to form a ball shape.

Place each formed 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.