# What you 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 - 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 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 oven to 350°F and line an 8-inch square baking pan with parchment paper.
02 - Melt unsalted butter with chopped bittersweet chocolate in a heatproof bowl set over simmering water until smooth.
03 - Whisk in granulated sugar, then incorporate eggs individually and the vanilla extract until glossy.
04 - Sift all-purpose flour, matcha powder, and salt over batter. Stir lightly until just combined.
05 - Drop white miso paste onto batter and gently fold for visible streaks.
06 - Spread mixture into prepared pan. Bake for 20–25 minutes until set yet fudgy. Cool fully before cutting.
07 - Using an electric mixer, beat mascarpone, heavy cream, sugar, and vanilla until thick and smooth.
08 - Dip ladyfinger biscuits briefly in cooled chai tea and arrange in serving cups or glasses.
09 - Top ladyfingers with mascarpone mixture, then dust with ground cinnamon, cardamom, and cocoa powder.
10 - Chill the assembled cups for at least 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted butter, then press evenly into a lined 8-inch pan.
12 - Blend cream cheese and sugar until smooth, then add eggs one at a time, followed by black sesame paste, vanilla, and salt.
13 - Pour filling over crust and smooth top. Bake at 325°F for 25–30 minutes until set. Cool briefly, refrigerate for at least 2 hours before slicing.
