# 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
# Method steps:
01 - Preheat oven to 350°F and line an 8-inch square pan with parchment paper. Melt butter and chocolate together in a heatproof bowl set over simmering water. Whisk in sugar, then incorporate eggs one at a time and vanilla extract. Sift in flour, matcha powder, and salt. Fold until just blended. Briefly fold miso paste for a marbled effect. Spread batter into pan and bake for 20 to 25 minutes until set but soft in the center. Cool fully before cutting.
02 - Beat mascarpone, heavy cream, sugar, and vanilla extract until thick and smooth. Quickly dip each ladyfinger into cooled chai tea; arrange in individual cups or glasses. Spread mascarpone mixture over ladyfingers. Dust each layer with cinnamon, cardamom, and cocoa powder. Refrigerate for a minimum of 2 hours prior to serving.
03 - Combine chocolate cookie crumbs with melted butter and press firmly into a lined 8-inch square pan. Beat cream cheese and sugar together until smooth. Add eggs one at a time, then mix in black sesame paste, vanilla extract, and a pinch of salt. Pour filling over crust, smooth surface, and bake at 325°F for 25 to 30 minutes until set. Allow to cool, then chill at least 2 hours before slicing into bars.
