# What You 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
# How to Make:
01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
02 - Melt butter and bittersweet chocolate together in a heatproof bowl set over simmering water until smooth.
03 - Whisk granulated sugar into the melted mixture, then beat in eggs one at a time, followed by vanilla extract.
04 - Sift all-purpose flour, matcha powder, and sea salt into the bowl. Stir gently until just combined.
05 - Fold white miso paste into the batter only until streaks remain for a marbled appearance.
06 - Pour brownie batter into pan and bake for 20–25 minutes, until set but still fudgy. Allow to cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth.
08 - Briefly dip ladyfinger biscuits into cooled chai tea; layer them in individual serving cups or glasses.
09 - Spread mascarpone cream over ladyfingers. Dust with cinnamon, cardamom, and cocoa powder.
10 - Cover and refrigerate for at least 2 hours prior to serving.
11 - Mix chocolate cookie crumbs and melted butter until combined; press into a lined 8-inch square pan.
12 - Beat softened cream cheese with sugar until creamy. Add eggs sequentially, then blend in black sesame paste, vanilla extract, and a pinch of salt.
13 - Spread cheesecake mixture over crumb crust evenly. Bake at 325°F (160°C) for 25–30 minutes, until just set. Cool, then chill at least 2 hours before slicing into bars.
