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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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up vote 2 down vote accepted

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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OK, I will try it and let you know.But wont it destroy the brownie? – Kumar Apr 24 '11 at 11:41
It should be ok providing you don't make it too liquid. You need to strike a balance between soakability and not being so wet it breaks the brownie up. That's why it's a good idea to test it on one brownie first. – ElendilTheTall Apr 24 '11 at 13:14
I tried it on a part, used honey, tasted bit sweet. I guess I will buy a small tub of vanilla and will devour this brownie with ice cream and chocolate syrup. I have some how lost around 2 KGs and hopefully will regain my round shape soon :P. Thanks for the tip. – Kumar Apr 24 '11 at 16:11

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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My Wifey had this idea on first place but frost or sugar will not add the sweetness consistently. – Kumar Apr 24 '11 at 16:24
@Kumar : maybed not if you left it in typical brownie-sized bits, but if you cut it into smaller bite-sized bits, and enrobe it in the frosting, or a sweet chocolate, you'd be able to get the balance you're looking for. – Joe Apr 25 '11 at 2:17
Katherine, wifey frosted half of the brownie, she didn't like it but I liked it :) – Kumar Apr 29 '11 at 6:16

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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all done and the brownie has been devoured, burp!!! – Kumar Apr 29 '11 at 6:14

I would crumble it all up on a mixing bowl then add some honey or goldrn syrup. I would the mix it. Then I mould them back then freeze them.

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