I want to make brownies tonight, using a recipe for Georgia Pecan Brownies from BAY. The recipe calls for cocoa powder - mine is a very high quality one from a specialist chocolatier - and semi-sweet chocolate.
I have two questions:
1. Will my cocoa powder be too bitter for brownies?
2. What is semi-sweet chocolate? I have lots of different kinds of chocolate ranging from 40% to 80% cocoa solids. Which one should I use, bearing in mind that we don't have anything marketed as semi-sweet chocolate in Britain.