Microwave chocolate squares in a microwave safe bowl at MEDIUM 1\/2 minutes, stirring at 30 second intervals until melted. Beat butter and sugar at speeds media with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating only until combined after each addition. Spread batter in to a greased and floured 13- x 9 inches pan. Bake at 350 for 35 to forty minutes or until center is placed. Praline Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed, cool fully. Spread uncut brownies equally with Chocolate Glaze, sprinkle equally with 2 cups coarsely chopped Praline Pecans.
Caramel Coconut Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed, spread batter in to a greased and floured 13- x 9 inches pan. Sprinkle batter evenly with 2 cups unsweetened coconut flakes, 1 package semisweet chocolate morsels, and 1\/2 cups chopped pecans. Bake at 350 for fifty to 55 minutes or until golden brown and middle is placed. Chocolate Fudge Cheesecake: Sprinkle 1\/2 cup toasted, chopped walnuts evenly over the bottom of every of 2 greased and floured 9 inch springform pans. Divide batter equally between pans, dispersing over chopped pecans. Beat 4 packages of softened cream cheese at medium speed with an electric mixer until smooth, add 1 3\/4 cups sugar, beating until blended.
Add 7 big eggs, 1 at a time, beating only until combined after each addition. Divide cream cheese Divide evenly between each pan, spreading over chocolate brownie batter. Bake at 325 for one hour and fifteen minutes or until set. Spread top of every cooled cheesecake with 1 formula Chocolate Glaze, cover and chill 8 hours. Garnish, if desired, with fresh mint sprigs and sliced strawberries. For a thinner layer of chocolate on top, divide 1 formula of glaze between the two cakes. Divide batter equally between 2 greased and floured 9 inches tart pans with removable bottoms. Bake at 350 for 20 minutes or until middle is placed.
Beat 1\/2 cup softened butter at medium speed with an electric mixer until creamy, gradually add 1 package powdered sugar alternately with 1\/3 cup milk, beating at low speed after each addition. Divide butter mixture between each tart, distributing evenly over cooled brownies into pots, cover and chill one hour or until firm.