# 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 - 3.4 ounces 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
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chocolate together in a heatproof bowl over simmering water, stirring until smooth.
02 - Whisk in sugar, then add eggs one at a time, incorporating well after each. Mix in vanilla extract. Sift in flour, matcha powder, and salt; stir just until batter is uniform.
03 - Gently fold in white miso paste, leaving visible streaks for marbled appearance. Pour batter into prepared pan.
04 - Bake for 20 to 25 minutes, until set but still fudgy in the center. Cool completely before slicing into squares.
05 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth.
06 - Quickly dip ladyfingers in cooled chai tea, layering them in individual serving cups or glasses.
07 - Spread mascarpone mixture over soaked ladyfingers. Dust generously with ground cinnamon, cardamom, and cocoa powder. Refrigerate for at least 2 hours before serving.
08 - Combine chocolate cookie crumbs and melted butter. Press mixture evenly into a lined 8-inch square baking pan.
09 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in black sesame paste, vanilla extract, and a pinch of salt until uniform.
10 - Pour cheesecake mixture over crust and smooth top with spatula. Bake at 325°F for 25 to 30 minutes until center is just set. Cool completely, then refrigerate at least 2 hours before slicing.
