# 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). Line an 8-inch square baking pan with parchment paper for easy removal.
02 - Combine unsalted butter and chopped bittersweet chocolate in a heatproof bowl. Place over gently simmering water and stir until melted and smooth.
03 - Whisk in granulated sugar to the melted chocolate mixture, add eggs one at a time, and blend in vanilla extract until fully incorporated.
04 - Sift all-purpose flour, matcha powder, and sea salt into the bowl. Stir just until combined, then gently fold white miso paste to achieve a marbled effect.
05 - Spread batter evenly in prepared pan. Bake for 20–25 minutes until brownies are set and remain fudgy. Cool completely before slicing.
06 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract together with an electric mixer until thick and smooth.
07 - Quickly dip ladyfinger biscuits into cooled strong chai tea, ensuring they are moistened but not soggy. Arrange in serving cups or glasses.
08 - Spread mascarpone mixture over the ladyfingers. Dust with ground cinnamon, ground cardamom, and cocoa powder to finish. Refrigerate at least 2 hours before serving.
09 - Mix chocolate cookie crumbs with melted unsalted butter until evenly moistened. Press mixture firmly into a lined 8-inch square pan to form the crust.
10 - Beat softened cream cheese and sugar until creamy. Add eggs, one at a time, mixing after each addition. Blend in black sesame paste, vanilla extract, and salt until smooth.
11 - Pour filling over crust and smooth. Bake at 325°F (160°C) for 25–30 minutes, until set. Allow to cool, then chill at least 2 hours before slicing into bars.
