Enjoy brownies, tiramisu, and cheesecake bars blending matcha, chai, and black sesame techniques from global kitchens.
# Components:
→ 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 oz 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
# Method:
01 - Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper. Melt butter and chocolate together in a heatproof bowl set over simmering water. Whisk in sugar, then incorporate eggs one at a time, followed by vanilla extract. Sift in flour, matcha powder, and salt; stir until just combined. Gently fold in miso paste for a marbled effect. Transfer batter to pan and bake 20–25 minutes until set but still fudgy. Cool completely on a wire rack before slicing.
02 - Beat mascarpone, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth. Dip ladyfinger biscuits quickly into cooled chai tea and arrange in serving cups or glasses. Spread mascarpone mixture over the biscuits, then dust tops with cinnamon, cardamom, and cocoa powder. Chill at least 2 hours before serving.
03 - Combine chocolate cookie crumbs with melted butter and press firmly into a lined 8-inch baking pan. Beat cream cheese and sugar together until smooth, then add eggs individually. Mix in black sesame paste, vanilla, and a pinch of salt. Pour filling over the crust and smooth surface. Bake at 325°F for 25–30 minutes or until set. Let cool, then refrigerate minimum 2 hours before slicing.
