Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. Prepare the brownie mix according to package instructions and pour the batter into the pan. Bake for 25–30 minutes until a toothpick comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.

While the brownies cool, prepare the pecan pie filling by combining one beaten egg, granulated sugar, corn syrup, melted unsalted butter, salt, and chopped pecans in a mixing bowl. Grease a small baking dish, spread the mixture evenly, and bake at 350°F (175°C) for about 20 minutes. Allow cooling fully.

Cut the cooled brownies into 16 equal squares and flatten each square until about 1/4 inch thick. Place 1 teaspoon of cooled pecan filling in the center of each square and fold the edges over to shape into a ball.

Arrange the shaped brownie bombs on a parchment-lined tray with space in between and refrigerate for at least 1 hour.

Melt the chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each chilled brownie bomb into the melted chocolate and allow excess to drip off before placing it back on the tray.

Optionally, sprinkle additional chopped pecans on top of the chocolate-coated brownie bombs before the chocolate sets. Allow to sit until chocolate hardens.

Transfer the tray back to the refrigerator for another 10–15 minutes to allow the chocolate coating to harden completely before serving.