# 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 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
# Directions:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. Combine butter and chocolate in a heatproof bowl and melt over simmering water, stirring until smooth.
02 - Whisk in granulated sugar, followed by eggs, adding one at a time. Incorporate vanilla extract thoroughly.
03 - Sift flour, matcha powder, and salt over the wet mixture, folding until just combined. Gently swirl in miso paste for a marbled effect. Transfer batter to prepared pan and bake for 20 to 25 minutes, until the center is set yet remains fudgy. Allow to cool completely before slicing.
04 - Using an electric mixer, blend mascarpone cheese, heavy cream, sugar, and vanilla extract until thick and smooth.
05 - Quickly dip ladyfinger biscuits in cooled chai tea and layer them in serving cups. Spread the mascarpone mixture over the biscuits. Sprinkle ground cinnamon, cardamom, and cocoa powder on top. Refrigerate for at least 2 hours before serving.
06 - Combine chocolate cookie crumbs with melted butter and press evenly into a parchment-lined 8-inch square pan.
07 - 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.
08 - Pour the filling over the crust and smooth the surface. Bake at 325°F for 25 to 30 minutes, until set. Allow to cool, then refrigerate for at least 2 hours before slicing into bars.
