Savor a mix of matcha brownies, chai tiramisu, and black sesame cheesecake bars for a global sweet treat.
# Ingredient List:
→ 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 - 1/2 cup 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
# Directions:
01 - Preheat oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper. In a heatproof bowl over a saucepan of simmering water, melt butter and chocolate. Remove from heat and whisk in sugar, then incorporate eggs one at a time followed by vanilla extract. Sift flour, matcha powder, and salt into the bowl; stir just until combined. Fold in white miso gently, creating visible streaks for a marbled appearance.
02 - Transfer batter to prepared pan. Bake for 20–25 minutes, until set but maintaining a fudgy texture. Allow to cool completely in the pan before slicing.
03 - With an electric mixer, beat mascarpone cheese, heavy cream, sugar, and vanilla until thick and smooth. Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups or glasses.
04 - Spread mascarpone mixture evenly over layered ladyfingers. Dust surface generously with cinnamon, cardamom, and cocoa powder. Refrigerate at least 2 hours to allow flavors to meld before serving.
05 - Combine chocolate cookie crumbs and melted butter in a mixing bowl. Press mixture firmly into a parchment-lined 8-inch baking pan to create an even base.
06 - In a separate bowl, beat cream cheese with sugar until smooth. Incorporate eggs one at a time, followed by black sesame paste, vanilla extract, and a pinch of salt. Pour mixture over cookie crust and smooth the surface. Bake at 325°F (160°C) for 25–30 minutes or until set. Cool at room temperature, then chill in refrigerator for at least 2 hours before slicing into bars.
