Dutch process cocoa versus natural cocoa??

[MilesColtrane]

I made brownies today.

The recipe called for Dutch process cocoa, which I couldn't find in my store. I used natural cocoa instead.

My question: is there really that much of a difference in the flavor? (The amount of cocoa per batch was only three tablespoons.)

I did go ahead and add a pinch of baking powder in an attempt to reduce the overall acidity in the natural cocoa. The brownies came out pretty good, but I'm wondering if there would have been a big difference if I'd used what the recipe called for.