# 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 - about 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 salt
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chocolate together using a heatproof bowl set over simmering water.
02 - Whisk granulated sugar into the melted mixture. Add eggs one at a time, then stir in vanilla extract until smooth.
03 - Sift flour, matcha powder, and sea salt directly over the batter. Gently stir until just combined, then fold in white miso paste for a marbled appearance.
04 - Transfer batter to the prepared pan and bake for 20–25 minutes, until the surface is set but the interior remains fudgy. Allow to cool completely before cutting into squares.
05 - Whip mascarpone cheese with heavy cream, sugar, and vanilla until the mixture is thick and smooth.
06 - Quickly immerse ladyfingers in cooled chai tea and layer them in serving cups or glasses.
07 - Spread the mascarpone mixture over the ladyfingers. Dust generously with ground cinnamon, cardamom, and cocoa powder.
08 - Refrigerate the assembled tiramisu for at least 2 hours to allow flavors to develop.
09 - Mix chocolate cookie crumbs with melted butter until evenly coated. Press firmly into the bottom of a lined 8-inch square pan.
10 - Beat softened cream cheese and sugar together until smooth. Incorporate eggs one at a time, followed by black sesame paste, vanilla extract, and a pinch of salt.
11 - Spread the cheesecake mixture over the crust and smooth the surface. Bake at 325°F for 25–30 minutes, until set but not dry. Allow to cool, then chill at least 2 hours before slicing.
