# What You'll Need:
→ 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
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square pan with parchment paper. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
02 - Whisk granulated sugar into the melted mixture. Incorporate eggs one at a time, then blend in vanilla extract.
03 - Sift all-purpose flour, matcha powder, and sea salt before folding into the wet mixture. Gently swirl in miso paste for a marbled effect.
04 - Pour batter into prepared pan, smoothing the top. Bake for 20–25 minutes, until set but fudgy. Cool completely prior to slicing.
05 - Beat mascarpone, heavy cream, sugar, and vanilla until thick and smooth. Lightly dip ladyfingers in cooled chai tea and layer in serving glasses.
06 - Spread mascarpone mixture atop ladyfingers. Dust with ground cinnamon, cardamom, and cocoa powder. Refrigerate at least 2 hours before serving.
07 - Mix chocolate cookie crumbs and melted butter, then press into a parchment-lined 8-inch square pan to form a compact base.
08 - Beat softened cream cheese and sugar until smooth. Incorporate eggs individually, then add black sesame paste, vanilla extract, and a pinch of salt.
09 - Pour filling over crust, smoothing the surface. Bake at 325°F for 25–30 minutes, until set. Cool to room temperature, then chill at least 2 hours before slicing.
