# 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 - 100 milliliters 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 (20x20 cm) baking pan with parchment paper.
02 - Combine unsalted butter and chopped bittersweet chocolate in a heatproof bowl over simmering water. Stir until smooth and fully melted.
03 - Whisk granulated sugar into the chocolate mixture. Add eggs one at a time, blending well after each, followed by vanilla extract.
04 - Sift all-purpose flour, matcha powder, and fine sea salt over the mixture. Fold gently until just combined.
05 - Gently fold in white miso paste, leaving visible streaks to achieve a marbled effect.
06 - Pour batter into lined pan and smooth the top. Bake 20–25 minutes, until set yet still fudgy. Cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth.
08 - Quickly dip ladyfinger biscuits into cooled strong chai tea and arrange them in serving glasses or cups.
09 - Spread mascarpone mixture over ladyfingers. Finish with ground cinnamon, cardamom, and a dusting of cocoa powder.
10 - Refrigerate the assembled tiramisu cups for a minimum of 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted butter and press firmly into the base of a lined 8-inch (20x20 cm) pan.
12 - Beat softened cream cheese and sugar until smooth. Add eggs individually, then mix in black sesame paste, vanilla extract, and a pinch of salt.
13 - Pour filling over crust, smooth surface, and bake at 325°F (160°C) for 25–30 minutes until set. Cool to room temperature, then chill for at least 2 hours before slicing.
