“Located in the Cobble Hill section of Brooklyn, Moho is an oasis of Asian-
Latino cooking amid steakhouses and bistros. Subdued lighting, red banquettes
and a sushi bar give the restaurant a neighborhood-y, yet at the same time exotic, ambiance. With such dishes as Plum Chili Peking Duck Pancakes and Rum and Tamarind-Glazed Salmon, Executive Chef Juventino Avila blends East, West and South to create faintly familiar dishes with tantalizing, unexpected flavors.
With this dessert, however, Avila goes all-American: a rich and chewy chocolate brownie frames creamy-cool ice cream, and it’s topped with drifts of whipped
cream. A slice of Americana, and a bit of heaven.”

Yield: 6 servings
Preparation: 35 minutes plus baking and cooling times

Brownies:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces bittersweet chocolate,
coarsely chopped
2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 large eggs

Assembly:
2 pints premium ice cream, such as
Haagen Däzs Dulce de Leche, softened

Garnish:
1/2 cup heavy cream
1 tablespoon granulated sugar
Cocoa powder
Confectioners’ sugar

Make the brownies:
1. Preheat the oven to 350 degrees F. Lightly butter the bottom and
sides of a 12 1/2-inch-by-17-inch jellyroll pan. Line the pan with
parchment or wax paper and butter the paper.
2. In a small bowl, stir together the flour and salt until combined.
3. Melt the butter with the chocolate according to the double-boiler
directions in the Chocolate Key, stirring in 1 cup of the sugar for 1
minute after the mixture is combined. Remove the top part of the
double boiler from the bottom. Stir in the vanilla extract.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
wire whip attachment, whisk the eggs and the remaining 1 cup sugar
at medium-high speed until the mixture is pale yellow and doubled
in volume, about 3 minutes.
5. At low speed, mix in the chocolate mixture until just combined.
Add the flour mixture and mix until just combined.
6. Pour the batter into the prepared pan and bake until set, 30 to
35 minutes, or until a toothpick inserted into the center comes
out clean. Cool the brownie in the pan set on a wire rack.
7. Once the brownie has cooled, run a small, sharp knife around
the edges of it. Place a large cutting board over the brownie. Invert
the board and pan and shake the brownie loose. With a serrated
knife trim the edges of the brownie to form an 11 1/2-by-16-inch
rectangle. Cut the rectangle into twelve 3 1/2-by-4-inch brownie
rectangles.

 Assemble the ice cream sandwiches:
8. Stack 2 brownie rectangles and cut each stack diagonally in half
with a serrated knife. Remove the top halves. Using a small offset
metal spatula, spread about 1/4 cup of the softened ice cream over
each brownie triangle. Replace the top halves. Repeat to make 12
ice cream sandwich layers.

Garnish the dessert:
9. Whip the heavy cream with the sugar until stiff peaks form. Fill a
pastry bag fitted with a medium star tip with the whipped cream.
10. Arrange 2 sandwich halves on each of 6 serving plates. Sprinkle
the halves with cocoa powder and confectioners’ sugar. Pipe a
whipped cream rosette on top of one sandwich half on each plate.

 
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