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?
Pour/spread over them sweeter chocolate melted and sprinkle lightly with high quality flaky salt like Maldon. The chocolate is only for the purpose of the salt sticking to it. I mean literally 5-7 crystals per brownie square. This will work in ratio for brownie recipe 1:1:1:1:1 butter, chocolate,eggs,flour,sugar by weight. Next time I would use dark cocoa (nixtamalized), like the one which goes into Oreo. If you need to have more cocoa in it, the best I thing would be just very dark chocolate 70%+ at the start, without the cocoa. Chocolate has better balance in solids flavour.
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
U could always crumble the brownies and add frosting, and make cake pops or “brownie pops” it’s super easy crumble the brownie mix in frosting the mold into a ball, poke a stick into it and dip into any coating (candy melts, icing, even frosting) add sprinkles on top for more sweetness, freeze and enjoy! 😉😋