# 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 - 1/2 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a heatproof bowl set over simmering water, melt butter and bittersweet chocolate until smooth.
03 - Whisk in granulated sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Sift in all-purpose flour, matcha powder, and fine sea salt. Stir gently until just combined.
05 - Fold in white miso paste lightly, leaving visible streaks for a marbled appearance.
06 - Pour batter into prepared pan and bake 20–25 minutes until set but fudgy. Cool fully before slicing.
07 - Beat mascarpone, heavy cream, sugar, and vanilla extract with mixer until thick and smooth.
08 - Briefly dip ladyfingers into cooled chai tea and arrange in serving cups.
09 - Spread mascarpone mixture over ladyfingers. Dust top with ground cinnamon, cardamom, and cocoa powder.
10 - Refrigerate at least 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted butter and press evenly into a lined 8-inch pan.
12 - Beat softened cream cheese with sugar until smooth. Add eggs individually, mixing until incorporated. Blend in black sesame paste, vanilla extract, and salt.
13 - Spread filling over crust. Smooth top and bake at 325°F for 25–30 minutes until set.
14 - Cool completely, then refrigerate at least 2 hours before cutting into bars.
