This recipe is a guest post by danae of Domestic Servitude for this month's Domestic Pleasure Series.

These are super fudge brownies. Full of chocolaty goodness! This recipe is adapted from the Prescription Strength Brownies in   The Weekend Bakerby Abigail Johnson Dodge.The cookbook is great cookbook for those that haven't ever baked before because it gives a list of pantry essentials for baking, equipment list, good flavorings and extras to have on hand, tips and techniques to bake with ease. Each tells you exactly why you want to have those things or what you can do with those things to be a good baker. The instructions for each recipe are so good for first time bakers. Very easy to understand and follow. So really there are just so many wonderful qualities that make it a great book for first time bakers. But also this book is great for those that just are short on time and can only bake on weekends. It gives good tips on freezing and prepping to make baking to make it easier. I have made so many recipes from the book and each and everyone turns out great. And they tastes amazing. Prescription-strength Fudge Brownies

12 tablespoons of unsalted butter  (1 1/2 sticks) 3/4 cup unsweetened cocoa powder - sifted if lumpy 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 large eggs 1 1/2 teaspoons vanilla extract 3/4 cup all-purpose flour 1/2 cup topping - optional (anything you want - peanut butter chips, milk chocolate or semi-sweet chips, walnuts or pecans)

Directions

Heat oven to 350 degrees. Lightly grease the bottom and sides of an 8-inch square baking dish.Microwave the butter in small bowl for 30 seconds or until the butter is melted. Pour the butter in a large mixing bowl and add the cocoa powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs one at a time, whisking after each just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the cocoa mixture and mix until blended.

Scrape the batter into prepared baking dish and spread evenly. Scatter the topping evenly over the batter (if using.) Bake until a toothpick or knife inserted in the center comes out with small, gooey clumps of brownie sticking to it - about 32 minutes. Don't over bake or the brownies won't be fudgy. Transfer the baking dish to a rack to cool.

Using a knife cut the cooled brownies. If the brownie is still warm it will be hard to cut cleanly (as you will notice from the pictures of mine.)

Recipe says you can freeze the uncut cooled brownies. Invert, wrap tightly and freeze for up to one month.