# 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 - 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
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Combine butter and chocolate in a heatproof bowl set over a saucepan of simmering water; stir until melted and smooth.
03 - Whisk in sugar, then add eggs one at a time, mixing after each addition. Stir in vanilla extract until combined.
04 - Sift flour, matcha powder, and salt into the wet mixture. Fold until just blended.
05 - Gently fold in white miso paste, leaving streaks for a marbled appearance.
06 - Pour batter into prepared pan. Bake for 20 to 25 minutes, until just set but moist in the center. Cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract until thick and smooth using an electric mixer.
08 - Quickly dip ladyfinger biscuits into cooled chai tea. Arrange in serving cups or glasses.
09 - Spread mascarpone mixture over ladyfingers, then dust generously with cinnamon, cardamom, and cocoa powder.
10 - Place tiramisu cups in the refrigerator for at least 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted butter. Press firmly into the bottom of a parchment-lined 8-inch square pan.
12 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then blend in black sesame paste, vanilla extract, and a pinch of salt.
13 - Pour filling over cookie crust. Smooth the top and bake at 325°F for 25 to 30 minutes, until set. Allow to cool to room temperature.
14 - Refrigerate baked cheesecake bars for at least 2 hours before slicing and serving.
