Discover unique treats merging bold flavors—matcha brownies, chai tiramisu, and sesame cheesecake bars.
# What You’ll Need:
→ Matcha-Miso Brownies
01 - 1/2 cup unsalted butter
02 - 1 cup bittersweet chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1 tablespoon matcha powder
08 - 1 tablespoon white miso paste
09 - 1/2 teaspoon fine sea salt
→ Chai Tiramisu (mini cups, optional)
10 - 1 cup mascarpone cheese
11 - 2/3 cup heavy cream
12 - 1/4 cup sugar
13 - 1 teaspoon vanilla extract
14 - 100 ml strong chai tea, cooled
15 - 12 ladyfinger biscuits
16 - 1 tablespoon ground cinnamon
17 - 1/2 teaspoon ground cardamom
18 - Cocoa powder, for dusting
→ Black Sesame Cheesecake Bars
19 - 2 cups chocolate cookie crumbs
20 - 1/3 cup unsalted butter, melted
21 - 14 ounces cream cheese, softened
22 - 1/2 cup sugar
23 - 2 large eggs
24 - 1/4 cup black sesame paste
25 - 1 teaspoon vanilla extract
26 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chocolate in a heatproof bowl set over simmering water. Whisk in sugar until incorporated, then add eggs one at a time and vanilla extract. Sift flour, matcha powder, and salt over the mixture; stir until just combined. Gently fold in white miso paste to create a marbled effect. Pour batter into the prepared pan; bake for 20–25 minutes until set but slightly fudgy. Allow brownies to cool completely before slicing.
02 - In a mixing bowl, beat mascarpone cheese, heavy cream, sugar, and vanilla extract until thick and smooth. Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups or glasses. Spread the mascarpone mixture evenly over the ladyfingers, then dust with ground cinnamon, ground cardamom, and cocoa powder. Refrigerate at least 2 hours before serving.
03 - Combine chocolate cookie crumbs with melted butter; press firmly into a parchment-lined 8-inch square pan to form the crust. In a clean bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then blend in black sesame paste, vanilla extract, and a pinch of salt. Pour mixture over crust and smooth the surface. Bake at 325°F for 25–30 minutes until set. Allow bars to cool, then chill at least 2 hours before slicing.
