Another baking with chocolate question

Like therealchiffonade, I too have a chocolate question:

What do you do when a recipe calls for unsweetened baking chocolate, but you can only get bittersweet? Does anyone have a relatively reliable approach to substitution, reducing the sugar, etc? I ask because I don't think unsweetened baking chocolate is available where I live (I can get 85%, I think), but I still want to make brownies, etc. that have good consistency but aren't horribly sweet.

Thanks for any suggestions!


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