# 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 (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 - 1/2 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
# How to make it:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chocolate together in a heatproof bowl over gently simmering water. Whisk in sugar, then add eggs one at a time, incorporating well. Stir in vanilla extract. Sift in flour, matcha powder, and salt. Mix just until combined. Fold white miso paste into the batter, leaving visible streaks for a marbled look. Pour into prepared pan and bake for 20 to 25 minutes, until set but still fudgy. Let cool completely before slicing.
02 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth. Quickly dip each ladyfinger biscuit into cooled strong chai tea, then arrange as a single layer in serving cups. Spoon mascarpone mixture over the ladyfingers. Dust tops with ground cinnamon, ground cardamom, and cocoa powder. Refrigerate at least 2 hours to set before serving.
03 - Combine chocolate cookie crumbs and melted butter, then press the mixture into a parchment-lined 8-inch square pan to form the base. Beat cream cheese and sugar until smooth, then incorporate eggs one at a time. Mix in black sesame paste, vanilla extract, and a pinch of salt. Pour the filling over the crust and smooth the surface. Bake at 325°F for 25 to 30 minutes, until set. Cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.
