# 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
10 - 1 cup mascarpone cheese
11 - 2/3 cup heavy cream
12 - 1/4 cup sugar
13 - 1 teaspoon vanilla extract
14 - 1/3 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 (175°C) and line an 8-inch square baking pan with parchment paper.
02 - Combine unsalted butter and chopped bittersweet chocolate in a heatproof bowl. Melt over simmering water, stirring until smooth.
03 - Whisk in granulated sugar, then add eggs one at a time, followed by vanilla extract.
04 - Sift in all-purpose flour, matcha powder, and sea salt. Stir until just combined.
05 - Gently fold white miso paste into the batter, allowing visible streaks for a marbled appearance.
06 - Pour batter into prepared pan and bake for 20 to 25 minutes. Brownies should be set but remain fudgy. Cool completely before slicing.
07 - Using an electric mixer, beat mascarpone cheese, heavy cream, sugar, and vanilla extract until the mixture is thick and smooth.
08 - Briefly dip ladyfinger biscuits into cooled chai tea and layer them in serving glasses.
09 - Spread the prepared mascarpone mixture over the ladyfingers. Dust with ground cinnamon, ground cardamom, and cocoa powder.
10 - Refrigerate tiramisu cups for at least 2 hours before serving to allow flavors to develop.
11 - Mix chocolate cookie crumbs with melted unsalted butter and press firmly into a lined 8-inch square baking 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 pinch of salt.
13 - Pour filling over crust, smoothing the top. Bake at 325°F (160°C) for 25 to 30 minutes or until set.
14 - Allow bars to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
