# What You'll Need:
→ Matcha-Miso Brownie Base
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
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and bittersweet chocolate in a heatproof bowl set over simmering water, stirring until smooth.
02 - Whisk in the granulated sugar, followed by each egg, mixing well after each addition. Blend in vanilla extract. Sift in all-purpose flour, matcha powder, and sea salt. Stir until just combined.
03 - Gently fold white miso paste through the batter to achieve a marbled appearance. Pour into prepared pan and smooth the surface. Bake for 20–25 minutes until set but slightly fudgy. Cool completely before slicing.
04 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract using an electric mixer until thick and smooth.
05 - Quickly dip ladyfinger biscuits into cooled chai tea and layer in serving cups. Spread the mascarpone mixture evenly over ladyfingers, then dust with ground cinnamon, cardamom, and cocoa powder.
06 - Refrigerate tiramisu cups for at least 2 hours before serving for optimal texture.
07 - Combine chocolate cookie crumbs with melted butter. Firmly press mixture into a parchment-lined 8-inch square pan to form an even crust.
08 - Beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, incorporating each fully. Mix in black sesame paste, vanilla extract, and a pinch of salt until homogeneous.
09 - Pour cheesecake filling over prepared crust and smooth the surface. Bake at 325°F for 25–30 minutes, until filling is set. Allow to cool to room temperature, then refrigerate at least 2 hours before slicing into bars.
