For Thanksgiving, this year, I opted for a non-traditional dessert. Since it was just going to be the two of us, I tried a recipe I had found online for Chocolate Stout Pumpkin Brownies, and I’m not going to bother to link to the recipe because it was a total bust.
I guess, judging from the title of the recipe I should have known it was going to be a bust- I mean, there is a lot going on there: chocolate, stout, and pumpkin? Kinda wild- but I had high hopes for this dessert. Even though they are relatively simple to make, I hardly ever make brownies from scratch because 1. I need a pan of brownies on the kitchen counter calling to me every time I walk past like I need a hole in the head, and, 2. I hate chopping chocolate; it is unsatisfying and makes a big mess.
I have a trusty brownie recipe that I’ve made in the past when an occasion called for not-from-the-box brownies and it’s this one from SmittenKitchen (or it might be this one, but either way you can’t go wrong. Or better yet make BOTH and have a taste-off), but I stumbled across this other recipe when I was looking, a couple of weeks ago, for recipes that called for beer (it’s a long story… actually it’s not: we are part of a home brewing club and for a recent pot-luck meeting it was decided that we all would try to make food that featured beer as an ingredient). I saved this recipe that called for a cup of stout beer as the liquid and featured a festive cream cheese/pumpkin swirl because I thought it sounded like the perfect finale to our small Thanksgiving feast. It was not.
The texture of the brownies is good- cakey and crumbly without being greasy- and they smell delicious, but they taste like a square of baking chocolate. Bitter and bland. It’s been a huge bummer in our house; never has an 8×8 pan of brownies lasted for so long. I knew they were as bad as I’d imagined when I returned from work yesterday to find that my husband, who had the day off, had not yet helped himself to another brownie. Normally he would have helped himself to half of the pan- especially since he cleaned the house while I was at work and deserved a reward.
We bought a tub of frosting to see if we could salvage them, but I find that now I’m just eating spoonfuls of frosting instead of the brownies, and I need to be eating spoonfuls of frosting like I need a hole in the head! I’ve thrown in the towel, but Don has vowed to give the brownies just one more chance with the frosting, and then it looks like they are headed for the trash bin. I hate wasting things like this- the ingredients and the time it took to make the damn things- but it also seems just as silly to waste calories eating something that should taste yummy but does not. Life is too short to eat a bad brownie, am I right?
Luckily we are still in the midst of marathon training to offset some of those lost calories. Last Sunday we had our longest training run, the 20 miler affectionately known as the Motherf&@#er, and I felt pretty good at the end of it (that’s a lie, I felt terrible at the end of it, but I felt pretty good after a shower and some stretching. The stretching is key).
I ran it in about 3.5 hours which, while not fast for our group of over-achievers, is pretty incredible for me. I think that I could run the remaining 6.2 miles in about an hour (plus a few minutes), so it seems like I’m in good shape for my goal of running the marathon in less than 5 hours. I’m aiming for 4:45, but I would be satisfied with any time of 4:59 or less.
At this point, it is really mind over matter and all depends on whether I can talk myself into pushing just a little harder for just a little longer and ignoring the fact that my legs hurt and my armpits are raw. We’re fit and we’ve trained as much as our bodies will allow, so now it comes down to grit. For now, I’m enjoying our taper time and looking forward to the fact that tomorrow’s long run is only 7 miles through the picturesque (and hilly) Ho’omaluhia gardens. These few weeks of rest and food will hopefully help give us time to restore for the big day. One thing not on my pre-race fuel menu? Chocolate Stout Pumpkin Brownies.