Why do we add walnuts, almonds, or pistachios to brownies?

Brownie

Today I started my afternoon by opening my Sheboygan Community Cookbook. I have had a hankering to make homemade brownies for the longest time. I am not sure why because I have never made them before and I am usually very content with a piece of smooth dark chocolate. While flipping through my cookbook my eyes stopped on “One Bowl Brownies”. There is something about the phrase “one bowl” that makes a recipe seem so much more appealing. Is it the instant reward of doing less dishes? Does the recipe somehow seem more simple and quick? I did find that the first of these is true. Before I made these brownies every single recipe I found seemed to include some required magical wizardry to perfectly melt chocolate into a beautiful flowing ribbon to make the bake that much more successful. However, this recipe called for no such wizardry and we created sweet chocolatey success. A little improvisation was incorporated into this recipe because our pantry is only stocked with “regular” chocolate squares and it called for unsweetened chocolate. Now let’s be honest here. It’s about 35 degrees outside and I’m in my sweatpants. I’m not about to go run to the store to track down unsweetened chocolate because I firmly believe all chocolate can be used in brownies. (Yes if you read carefully above this is the first time I made them so take that with a grain of salt!) Ultimately these turned out to be spiked with a few extra grams of sugar…about the amount of sugar a toddler would add to this recipe. If you need a quick tip on what to do with a semi-failed baking attempt: add it to ice cream. Ice cream always makes everything instantly taste better.