# 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 - 1/3 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
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chopped chocolate together in a heatproof bowl set over simmering water until smooth. Whisk in sugar, then add eggs individually, mixing well, followed by vanilla extract. Sift in flour, matcha powder, and salt; stir gently until just incorporated. Fold in white miso paste, leaving visible streaks for a marbled finish. Pour the batter into the prepared pan and bake for 20 to 25 minutes until the surface is set but the center remains fudgy. Allow to cool fully before cutting into squares.
02 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth. Briefly dip ladyfingers into cooled chai tea and arrange in single layers in serving cups. Spread the mascarpone mixture evenly over the soaked ladyfingers. Dust with ground cinnamon, cardamom, and cocoa powder. Refrigerate for at least 2 hours to set before serving.
03 - Combine chocolate cookie crumbs and melted butter, then press mixture into a parchment-lined 8-inch square baking pan to create an even base. Beat cream cheese and sugar with an electric mixer until creamy. Incorporate eggs one at a time, followed by black sesame paste, vanilla extract, and a pinch of salt. Spread the batter over the crust and smooth the top. Bake at 325°F for 25 to 30 minutes until the center is set. Let cool to room temperature, then chill for at least 2 hours before slicing into bars.
