# 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 - 1/2 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
# Method:
01 - Preheat oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper. Melt butter and chocolate in a heatproof bowl over simmering water. Whisk in sugar, followed by eggs one at a time, and vanilla extract.
02 - Sift flour, matcha powder, and salt into the batter, stirring until just combined. Gently fold in white miso paste for a marbled effect. Pour batter into the prepared pan and bake for 20–25 minutes, until set but still fudgy. Let cool completely before slicing.
03 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth.
04 - Quickly dip ladyfinger biscuits into cooled chai tea and layer in serving cups. Spread mascarpone mixture over the ladyfingers. Dust with ground cinnamon, ground cardamom, and cocoa powder.
05 - Chill the tiramisu cups in the refrigerator for at least 2 hours before serving.
06 - Mix chocolate cookie crumbs with melted butter and press evenly into a lined 8-inch pan.
07 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then blend in black sesame paste, vanilla extract, and salt.
08 - Pour filling over the crust and smooth the top. Bake at 325°F (160°C) for 25–30 minutes until the bars are set. Cool completely, then chill in refrigerator for at least 2 hours before slicing.
