# 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:
01 - Set oven to 350°F and line an 8-inch square pan with parchment. Melt butter and bittersweet chocolate in a heatproof bowl over simmering water. Whisk in sugar, then integrate eggs one at a time, followed by vanilla. Sift in flour, matcha powder, and salt; stir gently until just combined. Incorporate miso paste, leaving visible streaks for marbling. Pour batter into prepared pan and bake for 20–25 minutes until set but gooey. Allow to cool completely before cutting.
02 - Whip mascarpone, heavy cream, sugar, and vanilla together until firm and smooth. Briefly soak ladyfinger biscuits in cooled chai tea and layer in serving cups. Spread mascarpone mixture atop the biscuits. Generously dust with ground cinnamon, cardamom, and cocoa powder. Refrigerate at least 2 hours prior to serving.
03 - Combine chocolate cookie crumbs and melted butter, pressing mixture into a parchment-lined 8-inch square pan. Beat cream cheese and sugar until creamy, blending in eggs sequentially. Add black sesame paste, vanilla extract, and a pinch of salt, mixing until evenly distributed. Pour over crust and even out with a spatula. Bake at 325°F for 25–30 minutes until firm. Cool on wire rack, then chill minimum 2 hours before portioning.
