"Dutched cocoa is any cocoa powder that has potassium or sodium carbonate on the ingredient list. It doesn't necessarily have to say "Dutch Processed" on the label."

In which case you would want to use this particular cocoa powder as a "Dutch Processed" cocoa.

From the Cook's Thesaurus:
Dutched cocoa = Dutch process cocoa = European process cocoa is treated with an alkali, making it milder yet richer-tasting. It's the preferred cocoa for beverages and frozen desserts, and for dusting baked goods. Recipes for baked goods usually intend for you to use natural cocoa = American cocoa = regular cocoa = nonalkalized cocoa, which is more acidic than Dutched cocoa. You can often substitute one type of cocoa for the other, but if the recipe includes baking soda, it may be counting on the acid in natural cocoa in order to react.

-Grainlady

Here is a link that might be useful: Cook's Thesaurus

Here we get nestlé and it's 100% cocoa powder. No additives. Do you get Nestlé products over there?

You can't tell just from the label. Valrhona cocoa powder does not list alkalai on the ingredients, nor does it say "Dutch process" in big letters, but it is European, and it is known as such. It might say in the small print. I only keep the nutrition label when I put it in a canister. Droste, on the other hand, which is actually Dutch (made in Holland) does say alkalai.

More, easy to read, info on American vs. Dutch processed can be seen at Joy of Baking and David Lebovitz. The latter says: "Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder."

One isn't better than the other. They're used for different purposes (see links above).

I haven't baked one in a long time, but the traditional basis of the red cakes, like devil's food and red velvet wasn't food dye! It was old fashioned, American, red, "natural" cocoa powder. They typically have extra acid added, vinegar or buttermilk, to make the redness more pronounced. The blood red cakes that are commercially being sold as red velvet really bother me. I think they should be saved for Halloween.

This is confusing (to me).

I used it in my brownies as it was the only cocoa that I had.
No bp or bs called for in the recipe.

I never see what kind of cocoa to use in recipes, I just see
1/4 cup cocoa. Without it stating, I assume I should use Natural, or one without the sodium added to it.

Should I just get rid of this cocoa and buy one that just has cocoa in the ingredients?

As the Cook's Thesaurus link suggests, you can use the Dutch process cocoa in baked goods; if the recipe includes baking soda as an ingredient it may be relying on the acid in natural cocoa to activate it so if using the more alkali Dutch process cocoa you may need to add a little acid to the recipe, such as a teaspoon of lemon juice.

Dutch process cocoa will give you more intensely rich, chocolaty brownies. American or "natural" will give you a more complex flavor. Didn't you like the brownies you made? If they were too chocolatey tasting, try the Natural next time. If they tasted wonderful, you might not like the results if you use natural next time, because it's a more bitter flavor. That's the whole point. :)

"Natural" in referring to natural cocoa powder is a designation that way predates the current standards in food verbiage. It doesn't mean anything about the way it's grown. It just means it hasn't had the surface acid neutralized. The Ghirardelli process uses heat and melts off the fats and gets more out, whereas the Dutch process is pressed, so Dutch process is moister (fatter) and American is powderier.

When you make your recipes there are all kinds of chemistry things going on between acids and alkalies. Dutch processed cocoa just has one of those processes happening before you buy it. It's not bad, just different. Baking soda (potassium bicarbonate) is an alkali. They use potassium carbonate to neutralize the acid in the Dutch process. Baking soda has less potassium and is a much gentler alkali than potassium carbonate, but in terms of what's touching your food, by the time the traces that might possibly be left on the cocoa get to you, it's just a little potassium and carbon. :)

Summation

American: bitter, complex, possibly fruity or roasty tasting, interacts with baking soda for leavening. Makes for red cakes if it hasn't had the color adjusted.

Dutch: chocolaty, rich, good for things you want to be fudgy. Requires baking powder for leavening, or an acid like lemon juice and baking soda.

My brownies tasted good, using both kinds of cocoa.
I had the natural the other times I made them, and used the Dutch porcessed cocoa yesterday. Rave reviews on my brownies either way. They were nice and chewy.

No acid, baking powder or baking soda is called for in the recipe.