Scorched cocoa can make brownie batter taste harsh or smoky. If the cocoa-and-butter mixture smells burnt, starting over is usually safer for flavor than trying to mask it with sugar.
Recognize the problem
Hot cocoa paste should smell chocolatey, not acrid. Darker color alone is not proof of burning, especially with Dutch-process cocoa. A smoking pan or burnt odor is a more useful warning.
Prevent it next time
Melt butter gently, take the pan off the burner and whisk cocoa in after the most intense heating stops. A heavy pan retains heat, so move the mixture into a bowl if it continues cooking.
Avoid disguising scorch
Extra sugar and vanilla may not remove bitter burnt notes. If you see blackened deposits or smell unmistakable burning, discard that portion and wash the pan before making a new batch.
Frequently asked questions
Can you bloom cocoa in cooler butter?
Yes. The butter can be warm and melted rather than extremely hot; an even paste is more important than high heat.
Related: why bloom cocoa powder in melted butter.
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