# Ingredients:
→ 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 oz 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
# Instructions:
01 - Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
02 - Combine butter and chocolate in a heatproof bowl set over simmering water and melt, stirring occasionally.
03 - Whisk sugar into the melted chocolate mixture, then add eggs one at a time along with vanilla extract.
04 - Sift in flour, matcha powder, and salt. Stir just until the batter comes together.
05 - Gently fold in white miso paste for a marbled effect, leaving noticeable streaks.
06 - Transfer batter to prepared pan and bake for 20 to 25 minutes until set but still fudgy. Cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth.
08 - Quickly dip ladyfingers into cooled chai tea and arrange them in serving cups or glasses.
09 - Spoon the mascarpone mixture over the ladyfinger base. Dust with ground cinnamon, cardamom, and cocoa powder.
10 - Refrigerate tiramisu cups for at least 2 hours prior to serving to allow flavors to develop.
11 - Combine chocolate cookie crumbs and melted butter. Press the mixture evenly into a lined 8-inch square pan.
12 - Beat cream cheese and sugar until creamy. Add eggs one at a time, followed by black sesame paste, vanilla extract, and salt.
13 - Pour the filling over the cookie crust, smoothing the top. Bake at 325°F for 25 to 30 minutes until set.
14 - Allow cheesecake bars to cool completely, then refrigerate for at least 2 hours before slicing into squares.
