This Kahlua-Pecan-Brown Sugar Baked Brie is going to rock your next party, gathering or celebration. The brie comes out of the oven gooey and oozing and awaiting it’s sweet and delicious topping. It is a must make any time of the year.
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.
Kahlua Pecan Brown Sugar Baked Brie
One Year Ago: Chocolate Soufflé Cookies
The Teacher Cooks says
This makes my mouth water!!! Almost sinful.
Wow I just came across this I HAVE TO HAVE 1 !!!!! But what type of pan do I bake Brie? I’m guessing you remove it to serving platter once baked?
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!
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!
I haven’t had brie enough ever to appreciate it, but it sure does always look good and this seems heavenly with the pecans!
Oh my gooodness, this is incredible, I mean literally incredible. I am serving tis for the holidays for sure…wow, wow, wow.
Barbie with a T says
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
Tami Lyn says
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!
The Duo Dishes says
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.
gfe--gluten free easily says
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! 😉
Jessica Lee Binder says
Oh gosh, those drippy sticky pictures are very convincing.
Looks. So. Yummy. !!!
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!
Lena in VT says
This is going to a party next week, so fabulous!!
I’m having trouble typing what with all the drool that is flowing from my mouth and all…
that looks just delectable!
Dale Gilreath says
Great! I’ve fried my computer from drooling on the keyboard! This looks A-MAZING! I can’t wait to try it!
This looks DELICIOUS! I can’t wait to try it!
Christine at Fresh Local says
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!
Liz C. says
Mmmrrrrroooowwwww! I love Brie, especially en croute (with whatever topping).
Oh Heavens this looks UNBELIEVEABLE!It is definitely one I’m going to try.
Thanks for sharing
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.
Lea Ann says
ohmygosh Cathy, this may be the “find of the year” recipe. I’ll be making this for Christmas Day = thanks for the recipe.
Cathy at Wives with Knives says
If this tastes as good as it looks it’s fantastic. OMG this is a beautiful appetizer!
Lisa Sipple says
Now this a true holiday appetizer…wow…none of tose carrot sticks for me, I’m bringing this to a party.
Good heavens, this looks incredible and your photos are amazing. Off to Costco, pdq.
Mental P Mama says
That has Christmas Eve written all over it! YUMMY!
Goodness, that really look delicious!
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. 🙂
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!
Year on the Grill says
Oh my sweet lord
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?? 🙂
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!
Holy cow! This is a fantastic holiday appetizer Cathy. Rich, creamy and delicious – I love it.
Oh. Wow. What else can I say?
Rachel the SdOC says
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).
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!
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!!
DAMN looks amazing – So glad that Kristy is coming over for Christmas Eve I will add this to her appetizer list!! hehehe
WOW! I can’t wait!
Karen Deborah says
can I take this to a church party?
Sheila Thomas Hill says
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.
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.
I made this last night. The alcohol does not boil out. It’s still very much boozy.
Louis Vuitton bags says
bellini valli says
This is quite irresistable Cathy.
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!
OMG!…I can’t type the letters BIG enough…lol!! That is heaven on a plate!
Bee Happy and Enjoy!
Natasha - 5 Star Foodie says
Brie with pecans and kahlua! I’ve got to try this!
This looks amazing! I think I NEED to make this! Yum!
Oh wow! That looks truly amazing. I love the combination of flavors.
Oh my…this looks so yummy! I was looking for a new appetizer recipe for New Years Eve and this might be THE ONE. 🙂
Wow…I made this on Christmas between meals and it was soooo delicious and easy! Big hit with everyone!!
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I’ve just dribbled all over my lap because that looks so good. I’ve got to give that a try. Thank you
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!
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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.
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.
What a lovely idea! Stealing it for my BYO dinner theatre with my girlfriends. The apples will be soooo great with that sauce!
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???
i assume i can, but should i leave the top rind on the wheel?
Noble Pig says
I think you would have quite the mess if you did that.
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!
Drool worthy recipe….Yummmm
I am afraid I would eat this entire thing by myself! It looks so good Cathy!
Has anyone made this? If so what type of crackers to you serve with it to compliment the flavors?
Keebler Club Crackers
Kathryn Rowe says
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!
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!
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!
I saw this several years ago in Southern Living. They suggested it be served with Ginger Snaps.
Constance L. says
Many a generals’ wives have served this. It is amazing to taste and super easy to make.
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!
Corine Rovers says
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!
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!
Casey K says
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.
Kristi @ CherryJasmine says
Wow…what a perfect appetizer for the holidays – I can hardly wait to make it. Looks absolutely delicious!
Averie @ Averie Cooks says
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!!!
I know, it’s ridiculous isn’t it? Huffington Post just named it one of it’s Top 10 Holiday Brie’s.
Erin Sloan says
If there are leftovers, are they still good? Can it be reheated?
Never tried that.
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.
also, it might be good to mention that it helps to let the sauce cool a little before pouring it onto the brie.
Did you use a large, 19 oz wheel of brie as the recipe indicates? The small, tiny ones are too small.
Jean Denham says
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.
Thanks for letting me know!
Jean Denham says
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!
Made this recipe this weekend. My family dived in it was so good! Can’t wait for superbowl when I can fix it again!
I tried it, and the Kahlua sauce turned out really hard and stuck to the pan. What did I do wrong?
For your stove setting, it was cooked too long.
Jean Denham says
Baylee, be sure to give it another chance – so worth it!!
T harris says
Terrific with apples and other fruit fit for dipping.
Tina-Joy Herrick says
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!!
Jean Denham says
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. 🙂
I made this last night! It rocked the house!!
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!!!
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.
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 )
Could I use almonds or cashews instead of pecans? I like the idea of adding bacon 🙂
Hmmm. Pecans are just the perfect nut for this…almonds are so different as well as cashews. I wouldn’t use almonds.
Thank god for Pineterest! I just found this in time for our christmas party… Can’t wait! Thank you!
I’m not a Kahlua fan, but I love baked Brie. Has anyone tried Amaretto or Grand Marnier instead?
Carole Resnick says
why wait for Christmas
lorraine potter says
i like the sound of this but can you make the sauce without the nuts?
You would miss the texture…
What kind of crackers do you recommend?
Club Crackers as in Keebler
I’ve tried it with Water Crackers, as well…really good and don’t break easily.
Pecans and walnuts are migraine triggers….what other “nuts” could I use?
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 😉
Sharon Laddusaw says
This recipe was amazing! I made it for a party and everyone loved it!
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!! 🙂
debbie fleming says
Going to make this today for a party, but I amusing Pumpkin spiced Kahlua!
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?
It needs to made and served immediately.
Could I sub something in for the alcohol?
This recipe is pretty much based around the Kahlua.
I made this with quarter cup chocolate sauce and 3 quarter cup maple syrup no alcohol it was amazing.
Do you slice it ahead before serving it? or does each guest cut their own to put on crackers?
Not to be sliced, just put a small serving knife to be used to scoop up and put on crackers.
I toast the pecans first. They stay crunchier.
What about us non-drinkers. This looks fabulous but I and most of my friends don’t drink. Any substitution? Thanks!!!
Alcohol burns off when cooked.
I do believe I shall try this in the near future!Thanks
Cody M says
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.
Jean Denham says
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!! 🙂
Cody M says
Brilliant! I sure wouldn’t mind having the extra sauce around. Thanks so much again!
I am going to make this Kahlua topping for a homemade cheesecake. Will probably double the recipe.
Mary Ann says
OK, hate to admit this I have never had “Brie”. What exactly is this?where can I find it?
It’s cheese. For this recipe you will need a large wheel, Costco sells it.
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.
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.
I bet this would be good with using Irish Cream instead of Kahlua.
Lila Sheehan says
I just want to subscribe to your posts thanks
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?
Kahlua is a coffee based liquor so try some sweetened concentrated coffee such as cappuccino w/ cream & sugar.
Jean Denham says
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.
Would this be ok with walnuts instead of pecans?
I’ve only made it with pecans, it’s your choice what nuts you would like to use. Enjoy.
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!
You know I’ve never made it that far ahead, it will get pretty hard but it might be okay.
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.
Will this recipe work with Baileys Irish Cream?
don’t mean to sound ignorant but what is a Brie wheel?
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.
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?
It needs to be prepared and served immediately, it will not travel well.
Jean Morris says
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.
Ha, yes, that about sums it up.
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
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.
Sharon S. says
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! 🙂
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!!!!
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?
This recipe is amazing! We served it with a baquette instead and everyone was raving!
Ofis Mobilyası says
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.
masaj salonu says
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…
I want to try this sauce with a cheesecake 🙂 YUM
Donald C Ward says
Sounds good. Is it fattening? How are you doing?
Do you REMOVE the top or leave it on after you cut it?
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.”
Daniel Dupont says
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.
What kind of Brie did you use? It has to be the large President or it will melt to pieces.
Kit White says
This look like a great recipe. My mouth is watering. One question – What do you do with the top rind that you eventually remove?
Karen Kuffner-Benson says
this was so delicious I could have eaten the whole thing!
Karen Kuffner-Benson says
This was so delicious I could have eaten all of it
STan Gomez says
I am not a lover of pecans, however I do like Brie Cheese. How about Brie smothered in strawberries and sauce! Uuummmm!
Alyson gendreau says
I made this yesterday for Thanksgiving and everyone loved it!!!
I did half the topping recipe and let it cool for about 10 minutes before pouring it over the cheese.
Can’t wait to make it again for Christmas!!
Thanks for sharing the recipe!!
Landon Bruni says
How is this served cold? I want to bring it to a work pot luck but Im assuming Id have to let it sit on ice. Have a meeting at 8:30 and our pot luck does not begin until 11:30-12:00ish.
It is not served cold, it’s all about being warm.
Isn’t the cheese baked too long – I did the other day, and the cheese was totally melted and separated into butter and rind – so disappointed.
Of course every oven is different and every wheel of brie is different. This recipe is for a large wheel of brie (president brand), it makes a difference. Like anything that goes in the oven, you have to monitor it and take it out when its ready.
Had this for Thanksgiving appetizer, I served one Brie between 2 (not the huge wheel, the ordinary size that you pick up at the supermarket). My son didn’t want it but then had a taste of ours and we couldn’t keep his hands off it. Needless to say it has been requested for Christmas and they want one each LOL. I left my Brie’s in their boxes and gave them 15 mins in the oven on a tray next to the Turkey – could have probably got away with a few mins less but the melty oozy cheese with the sweet sticky sauce – it was delicious.
“Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely.” Does this mean I don’t cut all the way through? Or do I basically cut the top off, then just set it back on the brie for baking?
Yes, don’t cut all the way through. Enjoy.
Susan Dillard says
I fixed the Kahlua Baked Brie for a small dinner party at a neighbor’s, and everyone LOVED it! Making this for a group at our house on Saturday for movie night! I hope I can wait that long, this stuff is SOOOOO good! Thank you so much for sharing!
I’ve made this twice already and it’s amazing. I do make the sauce in advance so that it gets thicker. It is a hit!! Also, my hubby doesn’t like Brie but just used crackers to dip up the sauce. the first time I made it, there was only 6 people at the party and once everyone took a taste, they pulled up a chair to snack on the Brie (and the whole wheel was devoured). Thanks for such an amazing recipe (and easy too!)
I made this for Christmas morning and everyone absolutely loved it! Very fast and easy however the flavors were delicious. Thanks for sharing this recipe, it’s a keeper.
That sounds amazing, but I don’t care for Kahlua. Any suggestions on another liqueur I could use instead? Thanks.
Hmmm, not to get this flavor.
Pamela Descati says
Cathy, How can i find words to describe this. Amazingly lovely. I love this. Its just too much!
Pam McGowan says
Do you have a recommended cracker to serve with this? I’ve never made a Brie appetizer before so can you reheat this in the microwave if it cools down and hardens? Thanks!
Keebler Club Crackers are the best. You can reheat, but very gently.
Does any one know if this can be re heated (separately) in a microwave. I want to take this to someone’s house but don’t want to have to take up room on their stove or oven
Hmmm, I don’t think you would a good result. It’s not something that travels well and has to made accordingly and served immediately.
This was fantastic – everyone loved it. I’ll be making it again for a different group this week having learned the following – read the recipe and use the size cheese wheel in the recipe OR bake the cheese for less time AND add less sauce. Also – i would agree with letting the sauce cool for a little bit before pouring on the cheese. It made a big mess and wasn’t too pretty but it was one of the most delicious things I every tasted.
Donna Wujek says
Made this for Thanksgiving & my husband’s staff Christmas party. It was a big hit. Will definitely make this again.
Clarise Lewis says
I would love to make this for a Christmas party I’m going to but will it still be okay by the time I get to the Christmas party
You need to make it there.
Sharon McGaughey says
Do you start with a cold brie, or bring it to room temperature before baking?
Paula Myers says
I love this recipe and took it to a company party. It got rave reviews and the anorexic looking hostess asked to keep what was left. People couldn’t get enough of it. Making it again and again! Thank you for the recipe.
Hi. Would macadamia nuts work instead of pecans?
Use what you like.
Toni Hamilton says
Good morning! I’m making this for the first time tonight for a dessert party. My Brie is only 14 Oz. Should I cut ingredients back to 3/4 C instead of 1 C? Thank you! Can’t waitctobtry it!
This looks so good! I love that it can be prepped at home and thrown into a friends oven as a warm appetizer!
Wow! Its Amazing. Can’t even express in words how it looks. keep it up.
I made this for guests last night and they all loved it! I baked it in a small cast iron/enamel baker I bought from target ( Magnolia line), and it was perfect. I used a small Brie and cut the topping in half.