# What You'll Need:
→ Matcha-Miso Brownies
01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (200 g) bittersweet chocolate, chopped
03 - 3/4 cup (150 g) granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup (70 g) 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 (250 g) mascarpone cheese
11 - 2/3 cup (150 ml) heavy cream
12 - 1/4 cup (50 g) sugar
13 - 1 teaspoon vanilla extract
14 - 1/3 cup (100 ml) 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 (200 g) chocolate cookie crumbs
20 - 1/3 cup (75 g) unsalted butter, melted
21 - 14 ounces (400 g) cream cheese, softened
22 - 1/2 cup (100 g) sugar
23 - 2 large eggs
24 - 1/4 cup (60 ml) black sesame paste
25 - 1 teaspoon vanilla extract
26 - Pinch of salt
# Step-by-Step:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch (20x20 cm) baking pan with parchment paper.
02 - Combine butter and chopped bittersweet chocolate in a heatproof bowl set over simmering water. Stir until fully melted and smooth.
03 - Whisk granulated sugar into the melted mixture, then incorporate eggs one at a time, followed by vanilla extract.
04 - Sift in flour, matcha powder, and sea salt; stir until just combined. Fold in white miso paste lightly to preserve a marbled effect.
05 - Pour batter into the prepared pan and bake for 20–25 minutes until set but fudgy. Allow to cool completely before slicing.
06 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth.
07 - Briefly dip ladyfinger biscuits into cooled chai tea. Arrange a layer in serving cups or glasses.
08 - Spread the mascarpone mixture over the ladyfingers. Dust surface with ground cinnamon, ground cardamom, and cocoa powder, then refrigerate at least 2 hours before serving.
09 - Mix chocolate cookie crumbs with melted butter. Press mixture firmly into a lined 8-inch (20x20 cm) baking pan.
10 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Blend in black sesame paste, vanilla extract, and a pinch of salt.
11 - Spread filling evenly over crust. Bake at 325°F (160°C) for 25–30 minutes until set. Allow to cool, then refrigerate for at least 2 hours before slicing.
