# 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 - 1/3 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 square baking pan with parchment paper for even release.
02 - Gently melt butter with chopped bittersweet chocolate in a heatproof bowl set over simmering water, stirring until smooth.
03 - Whisk granulated sugar into the melted mixture, then incorporate eggs individually, followed by vanilla extract.
04 - Sift all-purpose flour, matcha powder, and sea salt into the bowl. Stir until just incorporated to retain brownie tenderness.
05 - Gently fold white miso paste through batter to create a marbled pattern.
06 - Transfer batter to prepared pan. Bake for 20–25 minutes, until the center sets with slight fudginess. Cool fully before slicing.
07 - Beat mascarpone, heavy cream, sugar, and vanilla extract in a bowl until thick and smooth using an electric mixer.
08 - Quickly dip ladyfinger biscuits in cooled strong chai tea and layer in serving cups or glasses.
09 - Spoon mascarpone mixture over biscuits, then dust with ground cinnamon, cardamom, and cocoa powder.
10 - Refrigerate assembled tiramisu cups for a minimum of 2 hours for flavors to meld.
11 - Combine chocolate cookie crumbs and melted butter. Press mixture firmly into a lined 8-inch square pan to form an even base.
12 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then blend in black sesame paste, vanilla extract, and salt.
13 - Smooth filling over crust and bake at 325°F (160°C) for 25–30 minutes, until set but not dry. Cool, then chill at least 2 hours before slicing.
