When celebrity chefs and airport restaurants collide, the results can be quite polarizing. Some times (*cough* Wolfgang Puck *cough*) it’s just another branded marketing opportunity for the chef to get rich without actually being ever being present. Other times, though, these celeb chefs raise the entire level of airport dining with thoughtful additions to terminals that go well beyond the Golden Arches. Rick Bayless’s Tortas Frontera at Chicago’s O’Hare Airport (ORD) is a great example, as is Lorena Garcia’s Cocina at MIA. Gordon Ramsay is a newer entrant to the airport food game at London’s Heathrow Airport (LHR) and we’ve previously posted about how impressed we were by his take-out picnic packs. Now, Conde Nast Traveler has uncovered his Plane Food brownie recipe and it looks incredibly simple and delicious all at the same time. The recipe doesn’t state how many brownies it makes, but based on the sizable measurements, it’s safe to assume that these could feed an entire party or one really, really hungry brownie lover.
(Note: the recipe is in metric measurements. I’ve put converted measurements in parentheses for Americans that hate the metric system.)
Chocolate and Pecan Brownie
1 kg (35 oz.) dark chocolate (53%)
1 kg (35 oz.) butter
2 kg (70 oz.) sugar
1 kg (35 oz.) flour
100g (3.5 oz.) cocoa powder
600g (21 oz.) pecans chopped
950g (33.5 oz.) eggs
1. Melt the butter and make sure the butter is hot.
2. Add the chocolate to the butter; mix until smooth.
3. Mix the eggs and sugar together.
4. Sift the flour and cocoa powder together and mix into the chocolate mix, then add the egg.
5. Add the chopped pecans.
6. Pour the mix into 100mm x 20mm rings. (4″ x .75″) (Note: Make the mix quickly and do not let it cool down.)
7. Bake at 175 degrees C (350 degrees F) ½ fan for 18 minutes.