Prepare brownies as per your preferred recipe for an 8×8 pan. Allow to cool completely.
Preheat oven to 350°F. Grease a 6-inch baking dish with cooking spray, add chopped pecans, and set aside.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt. Pour this mixture over the pecans in the baking dish. Gently tap the dish on the counter to ensure pecans rise to the top.
Bake for 20 minutes, or until the center of the pecan filling is slightly jiggly. Allow to cool completely.
Trim and discard the hard edges from the brownies. Cut the remaining brownie into 16 even pieces.
Flatten a brownie piece in your palm, place a teaspoon of pecan filling in the center, then wrap and roll into a ball, ensuring the filling is completely enclosed.
Place the brownie bomb on a parchment-lined tray and chill in the fridge for 1 hour.
Dip each brownie bomb into the melted almond bark, allowing excess to drip off, and return to the parchment paper. Immediately garnish with additional chopped pecans, if desired.
Chill in the fridge for 5 minutes to set the coating.