# 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
# Preparation steps:
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 set over gently simmering water.
02 - Whisk in sugar, then beat in eggs one at a time followed by vanilla extract. Sift in flour, matcha powder, and salt. Stir gently just until combined.
03 - Gently fold in miso paste, leaving visible streaks for a marbled texture. Pour the batter into the prepared pan and bake 20–25 minutes, until set but slightly fudgy. Cool completely before slicing.
04 - In a mixing bowl, beat mascarpone with heavy cream, sugar, and vanilla extract until thickened and smooth.
05 - Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups. Layer with mascarpone mixture and sprinkle cinnamon, cardamom, and cocoa powder over the top.
06 - Refrigerate tiramisu cups for at least 2 hours before serving.
07 - Blend chocolate cookie crumbs with melted butter, then press firmly into a lined 8-inch square pan.
08 - Beat cream cheese and sugar together until smooth. Incorporate eggs one by one, then mix in black sesame paste, vanilla extract, and a pinch of salt.
09 - Pour filling over the cookie crust, smoothing the top. Bake at 325°F for 25–30 minutes until set. Cool, then refrigerate at least 2 hours before slicing.
