Here are some ways that we love to use CafeButter. Please reach out to us if you eat it in a fun new way.
- 6 Tbsp. Unsalted Butter
- 1/2 Cup CafeButter
- 1 1/4 Cups Brown Sugar
- 2 Eggs
- 2 Tsp. Vanilla Extract
- 3/4 Cup All-Purpose Flour
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 4 Ounces Bittersweet or Semisweet Chocolate (coarsely chopped)
Preheat oven to 350 F. Butter and flour an 8-inch square baking pan. In a large bowl, use an electric mixer to beat butter until smooth. Add CafeButter, beat until well blended, scraping sides of bowl if necessary. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking powder, and salt to a separate bowl. Add flour mixture to peanut butter mixture, beat until blended. Stir in chocolate.
Add batter to the prepared baking pan. Smooth top. Bake until toothpick inserted into the center of the pan comes out with moist crumbs attached, about 33 minutes. Transfer pan to a rack and cool completely.
Modified Bon Appetit recipe.
CafeButter Cream Cheese Frosting
- 1 Stick of Unsalted Butter
- 1 Packet of Cream Cheese (8 ounces)
- 1 Cup of Powdered Sugar
- 1/2 Cup of CafeButter
- Pinch of Salt
Soften butter and cream cheese. In a large bowl use an electric mixer on medium high to beat butter and cream cheese until smooth. Switch mixer to slow speed and slowly add Powdered Sugar until incorporated. Increase mixer speed to high, add CafeButter and Salt and beat until fluffy.