I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect chocolate color. This resulted in bit bitter brownie. The brownie is perfectly baked. I have never ever baked some thing so perfect and consistent like this brownie. Can I some how enhance sweetness of this brownie?
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You could thin a little syrup or honey with water and brush it on the top of the brownies so that it soaks in a sweetens them a little. Try it on one first. |
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You could always frost the brownies, or you could also sprinkle powdered sugar with a sieve over the top to add a little extra sweetness. |
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Serve it with whipped cream or ice cream. Next time, I imagine you'd have to increase the amount of sugar you use. |
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Obviously, (as mentioned before), you could add a little bit more sugar, or you could add instant cocoa which is essentially cocoa powder with a bit of dried milk and sugar added. This would work, though the full flavour of the cocoa may disappear a bit. |
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If it were me, I would dump the idea that these were eat-alone brownies, and see what else could be done with them. That bitter chocolate makes me think of Mexico. How about this: Oaxacan turtle sundaes, with vanilla ice cream, your brownies, caramel sauce, and ancho-dusted pecans (ancho is a dark red pepper with a fair amount of heat. Ground ancho can be found many places with a decent spice selection or Mexican grocery). For extra points, sub cajeta (caramelized goats milk) for the caramel sauce |
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Another way would be to slice the brownie down to very thin slices first, and then frost it as suggested by @Katherine Pitta. The combination of bitterness and sweetness will make it a very nice companion with tea or coffee. |
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