# 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 (175°C) and line an 8-inch baking pan with parchment paper. Melt unsalted butter and bittersweet chocolate together in a heatproof bowl set over simmering water.
02 - Whisk granulated sugar into melted mixture, then incorporate eggs one at a time, followed by vanilla extract.
03 - Sift all-purpose flour, matcha powder, and sea salt into the bowl. Gently fold until barely blended.
04 - Lightly fold in white miso paste, leaving noticeable streaks for a marbled texture.
05 - Pour batter into prepared pan. Bake for 20–25 minutes, until set yet moist in the center. Cool completely before slicing.
06 - In a mixing bowl, beat mascarpone, heavy cream, sugar, and vanilla extract until thickened and smooth.
07 - Dip ladyfinger biscuits briefly in cooled chai tea and layer in serving glasses.
08 - Spread mascarpone cream mixture over the soaked ladyfingers. Top with ground cinnamon, cardamom, and a dusting of cocoa powder.
09 - Refrigerate assembled tiramisu cups for a minimum of 2 hours before serving.
10 - Mix chocolate cookie crumbs with melted butter. Press evenly into a parchment-lined 8-inch baking pan.
11 - Beat softened cream cheese with sugar until creamy. Add eggs individually, then blend in black sesame paste, vanilla extract, and salt.
12 - Pour filling over the crust and smooth. Bake at 325°F (160°C) for 25–30 minutes, until set. Cool completely, then refrigerate for at least 2 hours before slicing.
