We'll see tonight after dinner ...

... how much snow there will be. That's what my friend, roommate and fellow Democratic National Committee member said. We've been watching out the window, waiting for the blizzard to arrive.

Southwest Air cancelled our flights home. Sure enough it's snowing out there and we're expected to be stuck in Washington, DC until Sunday. But no white out yet. Before I left home, I baked up a batch of fudge brownies with the hope there would be one left for me upon my return. Fat chance!

I LOVE BROWNIES BROWNIES
6 ounces good-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
¾ cup unsalted butter
1 cup sugar
½ cup brown sugar
2 teaspoons vanilla
4 large eggs
Dash of salt
1 cup all-purpose flour
1 cup semisweet chocolate chunks
½ cup chopped nuts

Preheat oven to 350 degrees F. In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool about 10 minutes or until lukewarm. Using a wooden spoon, stir in the sugars and vanilla. Next, add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chunks.

Pour the batter into a buttered and floured 13- by 9-inch baking pan, smooth the top, and sprinkle nuts on top. Place pan on the center rack of your oven, bake for 25 to 30 minutes, or until a tester comes out clean. Cool brownies completely in the pan on a rack then cut into 12 large bars.