Inventive global sweets blend bold flavors: matcha brownies, chai tiramisu, and black 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment. Melt butter and chopped chocolate together in a heatproof bowl set over a saucepan of simmering water.
02 - Whisk sugar into the melted chocolate mixture, then add eggs one at a time and vanilla extract. Sift in all-purpose flour, matcha powder, and sea salt. Stir until just combined.
03 - Gently fold in white miso paste, leaving some streaks for visual marbling. Pour batter into prepared pan and bake for 20–25 minutes until set yet fudgy. Cool completely in the pan before slicing.
04 - Beat mascarpone, heavy cream, sugar, and vanilla with an electric mixer until thick and smooth. Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups.
05 - Spread mascarpone mixture over the ladyfingers, then dust the surface with ground cinnamon, ground cardamom, and cocoa powder. Chill at least 2 hours before serving.
06 - Mix chocolate cookie crumbs with melted butter until evenly moistened. Firmly press crumb mixture into a parchment-lined 8-inch square pan.
07 - Beat softened cream cheese and sugar until smooth. Incorporate eggs one at a time, then blend in black sesame paste, vanilla extract, and a pinch of salt.
08 - Pour cream cheese mixture over the crust and smooth the top. Bake at 325°F for 25–30 minutes until fully set. Cool in pan, then chill at least 2 hours before slicing into bars.
