Kahlua-Pecan-Brown Sugar Baked Brie



If the name of this recipe alone doesn't make you want to jump up and get it in the oven, I don't know what else could convince you. 

I was lucky enough to get this recipe from my friend
, who got it from her friend...you got that?  I knew when I heard about it at Thanksgiving, I absolutely had to have it.  However, I do not know the true origin of this recipe.

I cannot begin to tell you how good this is.  It's almost borderline dessert.  The creamy, warm Brie with the sweet sauce is really, really unbelievable.  I don't think you can celebrate the holidays without it.  I'm not kidding.

You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.

This also only takes 15 minutes to throw together, it's the perfect appetizer for this busy time of year.


Preheat oven to 350 degrees.  Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely.  Bake for 15 minutes.


When the Brie is done baking, the top can be easily removed to expose the creamy cheese.


While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made.  Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.


Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. 


Serve with your favorite crackers.  People will be begging you for the recipe.

Print Recipe

Kahlua Pecan Brown Sugar Baked Brie

Recipe from: Cathy Pollak | Serves: 6-8

Ingredients

  • 1 whole wheel of Brie (19 ounces) Costco sells one, President Brie is the best for this recipe
  • 1 cup Kahlua
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans (I do leave mine mostly whole for looks)
  • Serve with Keebler Club crackers

Directions

  • Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
  • While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
  • Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
  • Serve warm with crackers.
  • *Update...some readers have experienced that their Kahlua mixture was too runny. My thoughts are it was too hot for whatever reason. You could make the sauce 15 minutes before you place Brie in the oven and remove from heat, letting it cool a bit and thicken up. If it thickens too much, place it on the heat again slightly. You want a nice pourable consistency.

Kahlua Pecan Brown Sugar Baked Brie the perfect appetizer for your next gathering
One Year Ago: Chocolate Soufflé Cookies


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134 Comments and 37 Replies

  1. This makes my mouth water!!! Almost sinful.

    Reply
  2. Paula 2

    ok you had me at Khalua…and then I really fell in love…brown sugar and pecans too! OMG that brie looks amazing. I’d like to dive in head first!

    Reply
  3. deeba 3

    Sorry I’ve been busy & away…now I’m jumping with joy to see what I’ve been missing. Oh yes, this is wonderful stuff Cathy!

    Reply
  4. I haven’t had brie enough ever to appreciate it, but it sure does always look good and this seems heavenly with the pecans!

    Reply
  5. dawn 5

    Oh my gooodness, this is incredible, I mean literally incredible. I am serving tis for the holidays for sure…wow, wow, wow.

    Reply
  6. Barbie with a T 6

    I just had brie with raspberry and orange sauce today, and it was very good. But this one with the beautiful shiny glazed pecans makes me want more! Call me a pig….but I can usually eat a few desserts at one sitting. lol

    Reply
  7. I don’t think I have ever had Brie, but have a holiday party that I thought I would make something new for-and with the Kahlua, pecans and brown sugar, well, I think I could love it!

    Reply
  8. *speechless*

    We both can’t even believe how good this looks! It’s totally sinful, but this is the kind of bad one should look forward to.

    Reply
  9. Oh, you got me with the title and the photos and the description. All made my eye open wide and my mouth water. Beam me some now, please.

    I’ll definitely add this to my baking plans! Thanks to you, Jody, and Jody! 😉

    Shirley

    Reply
  10. Oh gosh, those drippy sticky pictures are very convincing.

    Reply
  11. HoneyB 11

    Looks. So. Yummy. !!!

    Reply
  12. laura 12

    my sister made something a lot like this for thanksgiving, only with a caramel sauce instead of the kahlua / brown sugar concoction. it was so good!

    Reply
  13. Lena in VT 13

    This is going to a party next week, so fabulous!!

    Reply
  14. I’m having trouble typing what with all the drool that is flowing from my mouth and all…

    Reply
  15. annbb 15

    that looks just delectable!

    Reply
  16. Dale Gilreath 16

    Great! I’ve fried my computer from drooling on the keyboard! This looks A-MAZING! I can’t wait to try it!

    Reply
  17. Jen 17

    This looks DELICIOUS! I can’t wait to try it!

    Reply
  18. Fallon 18

    Holy yum!

    Reply
  19. This recipe looks sensational and sinfully gooey! I have a sweet coffee flavored liqueur from Patron, which I am looking forward to trying in this recipe. Thanks for sharing!

    Reply
  20. Liz C. 20

    Mmmrrrrroooowwwww! I love Brie, especially en croute (with whatever topping).

    Reply
  21. Helsie 21

    Oh Heavens this looks UNBELIEVEABLE!It is definitely one I’m going to try.
    Thanks for sharing
    Cheers

    Reply
  22. Lara 22

    How did you know I needed a really yummy appetizer? Thank you. I truly enjoy your blog. You do such a great job encouraging me to cook great things. My family thanks you.

    Reply
  23. Lea Ann 23

    ohmygosh Cathy, this may be the “find of the year” recipe. I’ll be making this for Christmas Day = thanks for the recipe.

    Reply
  24. If this tastes as good as it looks it’s fantastic. OMG this is a beautiful appetizer!

    Reply
  25. Lisa Sipple 25

    Now this a true holiday appetizer…wow…none of tose carrot sticks for me, I’m bringing this to a party.

    Reply
  26. June 26

    Good heavens, this looks incredible and your photos are amazing. Off to Costco, pdq.

    Reply
  27. That has Christmas Eve written all over it! YUMMY!

    Reply
  28. elra 28

    Goodness, that really look delicious!

    Reply
  29. grace 29

    i’ve seen baked brie more often than i can recall, but this is the most decadent, most appealing version yet. it’s just inspired. the main course would become completely useless. :)

    Reply
  30. LilSis 30

    My sister and I have been discussing various recipes for Baked Brie a lot recently and I think she’s decided to include it in her Christmas Eve appetizers so my mom can try it. This recipe just blows mine out of the water, though! Over the top!! I’m bookmarking on Delicious so we both have this recipe for future parties!

    Reply
  31. Oh my sweet lord

    Reply
  32. Kari 32

    My first reaction to the title was “OH, LORD!”. Sounds sooooo decadent and delicious, I can’t wait to try it… of course, there are NO calories in this, right?? :-)

    Reply
  33. christine 33

    OMG, this looks sooooo gooood!!!! I think I may try it with walnuts, as I hate pecans. Also, one question; is this something that would sit well if people didn’t eat all of it right away immediately after it was prepared? Thanks Cathy!

    Reply
  34. Pam 34

    Holy cow! This is a fantastic holiday appetizer Cathy. Rich, creamy and delicious – I love it.

    Reply
  35. Bob 35

    Oh. Wow. What else can I say?

    Reply
  36. That just brought on a screen-licking moment. Wow. I love baked brie. I usually see it made with fruit, but this definitely tops that idea (No pun intended – okay, maybe I intended a little pun).

    Reply
  37. Barbara 37

    Your photograph almost made me fall out of my chair! WOW. Cheesy, sticky, nutty, sweet and savory all rolled up into one mouthful. GREAT recipe!

    Reply
  38. My Oh My! I had a feeling it would be dangerous to pop over here today. This looks outstanding! I can’t even imagine how fabulous it tastes!!

    Reply
  39. DAMN looks amazing – So glad that Kristy is coming over for Christmas Eve I will add this to her appetizer list!! hehehe

    Reply
  40. katie 40

    WOW! I can’t wait!

    Reply
  41. can I take this to a church party?

    Reply
    • Sheila Thomas Hill 42

      This is my concern, too, Karen, even though I know the alcohol is boiled out through cooking. But I have friends and family that are recovering alcoholics and I’m concerned that the flavors might be setting them up again. And there are some dear ones who just would not be comfortable having any alcoholic base within their food. Guess I’ll have to consider using another pure flavor (? coffee) with the brown sugar instead of Kahlua.

      Reply
      • Cathy 43

        All alcohol is not boiled out during cooking. Since Kahlua is the main ingredient in this recipe and the one that makes it special, using something else is not the same. It will not be this recipe with all the great reviews. I would just make something else.

        Reply
  42. Louis Vuitton bags 45

     

    Reply
  43. This is quite irresistable Cathy.

    Reply
  44. Baked Brie is a huge favorite at our house. Wow but with Khalua- now that is wonderful. Thanks for another brie recipe to add to my collection!

    Reply
  45. Pam 48

    OMG!…I can’t type the letters BIG enough…lol!! That is heaven on a plate!

    Bee Happy and Enjoy!

    Reply
  46. Brie with pecans and kahlua! I’ve got to try this!

    Reply
  47. This looks amazing! I think I NEED to make this! Yum!

    Reply
  48. Lisa 51

    Oh wow! That looks truly amazing. I love the combination of flavors.

    Reply
  49. Amy 52

    Oh my…this looks so yummy! I was looking for a new appetizer recipe for New Years Eve and this might be THE ONE. :)

    Reply
  50. Darla 53

    Wow…I made this on Christmas between meals and it was soooo delicious and easy! Big hit with everyone!!

    Reply
  51. suzanne 54

    Why can’t I print anything

    Reply
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    Reply
  53. Alex 56

    I’ve just dribbled all over my lap because that looks so good. I’ve got to give that a try. Thank you

    Reply
  54. Jill 57

    I made this for a group of friends tonight, and it was a big hit. Easy, beautiful, and SO delicious. Thanks! It’s going to be my new standard appetizer to take to parties and serve to guests!

    Reply
  55. I had a dream to begin my own business, but I did not earn enough amount of money to do that. Thank heaven my mate suggested to take the personal loans. Thence I received the small business loan and realized my old dream.

    Reply
  56. Sonny 59

    I usually serve brie with cracker, but I’m stuck on this one… maybe something a little saltier? Hmm.. unique suggestions would be great! Kudos for such a beautiful piece.
    -Sonny
    ioLite

    Reply
  57. Janet 60

    I’ve made a version of this with a butter-brown sugar-pecan topping. Will definitely try it with Kahlua or Tia Maria!
    A pretty accompaniment, especially during the holidays, is sliced Granny Smith and Rome or other red apples, leaving the peel on and alternating the colors around the brie. You can spritz a little lemon juice on the apple slices before arranging them, to keep them from browning.

    Reply
    • Tess 61

      What a lovely idea! Stealing it for my BYO dinner theatre with my girlfriends. The apples will be soooo great with that sauce!

      Reply
  58. Emily 62

    YUMMMMM this is so delicious! i have made it at my house before using a 9oz wheel. I am considering bringing it to a holiday party this weekend. would it be okay to bake in the oven with the kahlua, pecan, brown sugar mixture on top???

    Reply
  59. Emily 63

    i assume i can, but should i leave the top rind on the wheel?

    Reply
  60. Noble Pig 64

    I think you would have quite the mess if you did that.

    Reply
  61. Laura 65

    This was amazing! Everyone loved it and asked for the recipe. I just have to decide whether to share it or just make sure I get invited to the next party. :) Thanks…what a yummy recipe!

    Reply
  62. Drool worthy recipe….Yummmm

    Reply
  63. Pam 67

    I am afraid I would eat this entire thing by myself! It looks so good Cathy!

    Reply
  64. Scott 68

    Has anyone made this? If so what type of crackers to you serve with it to compliment the flavors?

    Reply
  65. Kathryn Rowe 70

    Hi there! I have been using this recipe for over twenty years but the original recipe I have calls for it to be served with Granny Smith sliced apples and very thin gourmet ginger snaps. The combo of the tart, cool and crisp apple and the spicy ginger snap brings this dish over the top!

    Reply
  66. Sherrie 71

    I made this the other day and it was awesome! I did not have Kahlua so I used a cup of heavy whipping cream in its place. I am definitely making this again!

    Reply
  67. Bunni 72

    I showed this to my son and said “I should make this for Thanksgiving.” He says “YEAH YOU SHOULD!” I wish I could emphasize it so you could actually imagine how emphatic he was!
    Great recipe!

    Reply
  68. Shawn 73

    I saw this several years ago in Southern Living. They suggested it be served with Ginger Snaps.

    Reply
  69. Constance L. 74

    Many a generals’ wives have served this. It is amazing to taste and super easy to make.

    Reply
  70. Gwen 75

    This is to die for! I had a different version over Thanksgiving that had chopped and cooked bacon in the sauce. I wasn’t real excited about the bacon until I tried it! OMG!!! Out of this world wonderful!

    Reply
  71. Corine Rovers 76

    Wow! This looks great! I’ve GOT to try this; after living in Paris, France for 2 years, brie is part of my life. This is a completely new way of serving it! Thanx for sharing!

    Reply
  72. Francie 77

    Amazing- but a few guests said it was too sweet. If not using for dessert or cheese course, I suggest cutting the brown sugar to 1/2 or 1/4 cup. I did that the last time I made it and it was even better!

    Reply
  73. Casey K 78

    I used wedges of brie and put foil around the sides to keep the cheese from “blowing out.” 10-15 minutes wasn’t enough to get the Kahlua and sugar to a syrupy consistency. Next time I would reduce it longer.

    Reply
  74. Wow…what a perfect appetizer for the holidays – I can hardly wait to make it. Looks absolutely delicious!

    Reply
  75. I’ve died and gone to heaven. Thanks to pinterest, this is resurrected in all it’s glory – repinned!

    Brie, brown sugar, Kahlua. OMG!!! YES!!!

    Reply
    • Cathy 81

      I know, it’s ridiculous isn’t it? Huffington Post just named it one of it’s Top 10 Holiday Brie’s.

      Reply
  76. Erin Sloan 82

    If there are leftovers, are they still good? Can it be reheated?

    Reply
  77. cody 84

    I prepared this recipe on christmas. The recipe is delicious. The only comment I have is that the recipe makes way too much of the pecan drizzle, or whatever you prefer to call it. You would need a huge chunk of brie for all of that sauce. I also had a hard time properly cutting the rind according to the instructions, but now that I have looked at the photos, I think if I prepared it again it might be easier. I might prepare it again on new years eve, but i have not decided. If I do, I might prepare it with puff pastry.

    Reply
    • cody 85

      also, it might be good to mention that it helps to let the sauce cool a little before pouring it onto the brie.

      Reply
    • Cathy 86

      Did you use a large, 19 oz wheel of brie as the recipe indicates? The small, tiny ones are too small.

      Reply
  78. We had this absolutely wonderful brie yesterday as part of our New Year’s Eve grazing evening!! All of us could not stop nibbling at it – the salty sweetness was just over the top! Thanks for a great idea.

    Reply
    • Cathy 88

      Thanks for letting me know!

      Reply
      • And, I had leftovers of the topping, so topped 18-hour bread French Toast – oh my, it was wonderful. As with the salty cheese, the salty of the bacon with the French toast just made it great! I’m now thinking of making a cream cheese ice cream with brie added to the base and transforming the topping for ice cream. So much to do with this topping. Thanks again!

        Reply
  79. Claire 90

    Made this recipe this weekend. My family dived in it was so good! Can’t wait for superbowl when I can fix it again!

    Reply
  80. Baylee 91

    I tried it, and the Kahlua sauce turned out really hard and stuck to the pan. What did I do wrong?

    Reply
  81. Baylee, be sure to give it another chance – so worth it!!

    Reply
  82. T harris 94

    Terrific with apples and other fruit fit for dipping.

    Reply
  83. Tina-Joy Herrick 95

    Thank you for this awesome recipe! I made this last night for part of my appetizer offering for a neighborhood progressive dinner—wow! Nummy! Mine wasn’t as pretty as yours because I couldn’t find the round so I did two triangles but no one cared once they bit into it. Put the left overs out when folks returned for the dessert course (the whole group- not just the appetizer folks) and when I went to clean up it was picked clean. So easy too. Thank you!!

    Reply
  84. Well, I think it is time to make this one again – and, coincidently, we are meeting the same couple on the road this week who were with us the first time I made this – New Year’s Eve 2012. :)

    Reply
  85. I made this last night! It rocked the house!!

    Reply
  86. Jess 98

    This recipe was delicious! I’m getting ready to make it again for thanksgiving. The only changes I am going to make is lowering the heat setting and keeping the brie wheel in for a few minutes longer (last time the outside melted substantially, but the center was only semi-warm), and also will let the sauce cool off a bit and thicken up. Last time I poured it when it was very hot and the cheese just melted everywhere! Noone complained though, they loved it, just my perfectionism 😉 Can’t wait to have it again!!!

    Reply
    • Cathy 99

      Not sure what type of brie you used, sometimes the very expensive brie wheels do not work. I prefer President for this recipe, stays in tact better.

      Reply
  87. Melissa 100

    AMAZING!! Made this for thanksgiving and my entire family said it was “unreal” we make brie for every get together and this was by far the best brie ive ever had!! Next time i would only bake for 10 minutes, but YOU MUST MAKE THIS!! soooo good!!!! (even my dog ate some )

    Reply
  88. Suzan 101

    Could I use almonds or cashews instead of pecans? I like the idea of adding bacon :)

    Reply
    • Cathy 102

      Hmmm. Pecans are just the perfect nut for this…almonds are so different as well as cashews. I wouldn’t use almonds.

      Reply
  89. Amy 103

    Thank god for Pineterest! I just found this in time for our christmas party… Can’t wait! Thank you!

    Reply
  90. al 104

    Yikes !

    Reply
  91. Linda 105

    I’m not a Kahlua fan, but I love baked Brie. Has anyone tried Amaretto or Grand Marnier instead?

    Reply
  92. Carole Resnick 106

    why wait for Christmas

    Reply
  93. lorraine potter 107

    i like the sound of this but can you make the sauce without the nuts?

    Reply
  94. Darcie 109

    What kind of crackers do you recommend?

    Reply
  95. Suzan 112

    Pecans and walnuts are migraine triggers….what other “nuts” could I use?

    Reply
  96. Myrna 114

    What an awesome combination! I made this for Superbowl Sunday……..amazing!! Tastes great with homemade pita chips. Thanks so much for sharing this recipe! It’s definitely a keeper 😉

    Reply
  97. Sharon Laddusaw 115

    This recipe was amazing! I made it for a party and everyone loved it!

    Reply
  98. Laura 116

    This does make me jump to my oven. What a delicious delight this looks like. I am going to attempt it at our wine and cheese party!! :)

    Reply
  99. debbie fleming 117

    Going to make this today for a party, but I amusing Pumpkin spiced Kahlua!

    Reply
  100. Kim 118

    I’m not so familiar with Brie. Is this something you could make and take to a party or would it need to be made at the party site?

    Reply
  101. Kendra 120

    Could I sub something in for the alcohol?

    Reply
  102. stacey 123

    Do you slice it ahead before serving it? or does each guest cut their own to put on crackers?

    Reply
  103. Gwen 125

    I toast the pecans first. They stay crunchier.

    Reply
  104. Sharon 126

    What about us non-drinkers. This looks fabulous but I and most of my friends don’t drink. Any substitution? Thanks!!!

    Reply
  105. Norm 128

    I do believe I shall try this in the near future!Thanks

    Reply
  106. Cody M 129

    I loved this. My family LOVED it for thanksgiving, and it tasted amazing. We’ll be making this every year…. although i may cut down the sauce a bit, maybe by half? Mine sort of looked like a Pinterest fail when i tried to remove the top rind after cooking it, so I’m sure i did something wrong there. Either way, this was amazing. Could you just keep the top of the rind on there the whole time, vs cutting it off? regardless of my misgivings in the kitchen… this was a favorite for sure.

    Reply
  107. Cody M – I posted a while back what I did with the leftover ‘sauce’ – instead of making less, you might want to try this idea –

    “Tuesday, January 8, 2013 at 7:55 am
    And, I had leftovers of the topping, so topped 18-hour bread French Toast – oh my, it was wonderful. As with the salty cheese, the salty of the bacon with the French toast just made it great! I’m now thinking of making a cream cheese ice cream with brie added to the base and transforming the topping for ice cream. So much to do with this topping. Thanks again!”

    I wish I’d had more!! :)

    Reply
    • Cody M 131

      Brilliant! I sure wouldn’t mind having the extra sauce around. Thanks so much again!

      Reply
  108. Peggy 132

    I am going to make this Kahlua topping for a homemade cheesecake. Will probably double the recipe.

    Reply
  109. Mary Ann 133

    OK, hate to admit this I have never had “Brie”. What exactly is this?where can I find it?
    Thank you!

    Reply
    • Cathy 134

      It’s cheese. For this recipe you will need a large wheel, Costco sells it.

      Reply
    • Rose 135

      You can find it in stores in part rounds also that have the shape of pie slices. One could make half a recipe or a quarter of a recipe of the sauce to use with a smaller section of brie.

      Reply
      • Ecfinn 136

        You can’t use a wedge of brie for baked brie because it will melt and ooze in the oven then harden as it bakes. You need to use a wheel and keep the lid resting on top.

        Reply
  110. Rose 137

    I bet this would be good with using Irish Cream instead of Kahlua.

    Reply
  111. Lila Sheehan 138

    I just want to subscribe to your posts thanks

    Reply
  112. Dianne 139

    This sounds amazing! Does anyone have a suggestion of how to make it non-alcoholic? I know some alcohol cooks off, but not all- and for guests who can’t have any whatsoever- do you know of a good substitute for the kahlua?

    Reply
    • karen 140

      Kahlua is a coffee based liquor so try some sweetened concentrated coffee such as cappuccino w/ cream & sugar.

      Reply
  113. I know you don’t want to hear this, but I’d say either don’t make it or make and plus another outstanding dish to serve as an alternative. Be anxious to hear what others suggest.

    Reply
  114. Maria 142

    Would this be ok with walnuts instead of pecans?

    Reply
  115. Rosemary 144

    I am making this for my Wine Night group tonight. Is it alright to make the sauce ahead of time and just reheat tonight? Thanks!

    Reply
  116. Loretta 146

    oh, my, I’m making this for a party I’m going to tonight. If it is half as good as it looks. It will be the hit of the party. I’m taking extra copies of the recipe with me.

    Reply
  117. Brenda 147

    Will this recipe work with Baileys Irish Cream?

    Reply
  118. Barbara 148

    don’t mean to sound ignorant but what is a Brie wheel?

    Reply
    • Cathy 149

      Brie is a soft cheese often sold in a large round. You need a large round for this recipe otherwise the hot sauce on top and the oven would melt the wheel too much. Costco sells the correct size.

      Reply
  119. Juanita 150

    I would love to take this to a party, but wondering how to make it and then take it and keeping it still warm and gooey? Any suggestions?

    Reply
  120. Jean Morris 152

    made Kailua Brie for a group of artist friends. One has a new name for this ! ” sex on a cracker” yes it was great , making one tonight for another party.

    Reply
  121. Colleen 154

    i want to bring this to party can I just reheat the glaze there I. Micro and pour over or should I just make at home before I leave and hope it stays warm till I get there

    Reply
    • Cathy 155

      It needs to be served immediately after making it. Let your host know you want to borrow the oven and stove for a few minutes, it might be possible that way.

      Reply
  122. Sharon S. 156

    Hi Cathy, I made this recipe last night for our family Christmas party (along with your Hot Rueben Dip recipe), and I don’t think I even need to go into detail about the comments. It was simply delicious and a huge hit! It will be made again for our family.

    It was truly coincidence that the two recipes I chose to take were both yours. I got them from Pinterest and didn’t even realize they were both from you until I printed them out. Thank you for your help with my successful additions to our party! :)

    Reply
  123. Penny 157

    Love this and have been making the last 6-7 years for the Christmas holidays. Instead of crackers, I slice fresh baquettes, spread lightly with salted butter. I place the brie in the center of my “pretty” baking dish and bake for about 10 minutes. Then I pull out the pan and arrange the pieces of buttered bread around, filling up the pan. I bake them together for the last 5-7 minutes and it comes out perfect. I can then simply put the “pretty” baking dish on my holiday table and spoon on the pecan/brown sugar sauce…. so so so yummy!!!!

    Reply
  124. Jenny 158

    I like the taste and texture of room temperature brie rather than melted. Should I still bake the brie and let it cool, or just take it out of the fridge and bring to room temperature? And is there a way to make the topping so that you don’t have to serve it hot, but it won’t get hard? Maybe add some butter and cut some of the brown sugar? Has anyone tried modifications for serving it other than piping hot out of the oven?

    Reply
  125. Sylvia 159

    This recipe is amazing! We served it with a baquette instead and everyone was raving!

    Reply
  126. I know you don’t want to hear this, but I’d say either don’t make it or make and plus another outstanding dish to serve as an alternative. Be anxious to hear what others suggest.

    Reply
  127. It was truly coincidence that the two recipes I chose to take were both yours. I got them from Pinterest and didn’t even realize they were both from you until I printed them out…

    Reply
  128. Aurelia 162

    I want to try this sauce with a cheesecake :) YUM

    Reply
  129. Sounds good. Is it fattening? How are you doing?

    Reply
  130. Esther 164

    Do you REMOVE the top or leave it on after you cut it?

    Reply
    • Cathy 165

      I’ll repost what is written in the recipe…”When the Brie is done baking, the top can be easily removed to expose the creamy cheese.”

      Reply
  131. Daniel Dupont 166

    Tried this récipé and found that 15 minutes at 350 is way too long for the Brie. It melted way too much and did not look at all like your photos, in fact the cheese kinda disappeared. You have to watch it closely otherwise it’s a mess.

    Reply
  132. Kit White 168

    This look like a great recipe. My mouth is watering. One question – What do you do with the top rind that you eventually remove?

    Reply
  133. Karen Kuffner-Benson 170

    this was so delicious I could have eaten the whole thing!

    Reply
  134. Karen Kuffner-Benson 171

    This was so delicious I could have eaten all of it

    Reply

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