Preheat oven to specified temperature on brownie mix. Grease an 8x8 inch baking pan. Pour in brownie batter and bake for 20-25 minutes until a toothpick inserted comes out clean. Cool completely.

Preheat oven to 350°F (175°C). Grease a small baking dish and spread chopped pecans evenly. In a bowl, whisk egg, sugar, corn syrup, melted butter, and salt. Pour mixture over pecans and bake for about 20 minutes. Let cool.

Cut cooled brownies into 16 squares. Flatten each square, place 1 teaspoon of pecan pie filling in the center, wrap brownie around filling to form a ball, and pinch edges to seal.

Line a baking tray with parchment paper. Place assembled brownie bombs on tray and refrigerate for at least 1 hour.

Melt chocolate almond bark in a microwave-safe bowl at 30-second intervals, stirring until smooth. Dip each bomb in melted chocolate and let excess drip off. Place coated bombs back on the tray.

If desired, sprinkle chopped pecans on the warm chocolate-coated brownie bombs. Let chill in the fridge for another 5 minutes to harden.