Brown Sugar Brie

As promised,  here is my second brown sugar recipe of the week.

We attended our first holiday party last night (that wasn’t at our house) and I took one of my favorite holiday appetizers,  Brown Sugar Brie.  You could really make this appetizer anytime but I always seem to make it at the holidays.

It is simple and delicious.

The recipe was given to me years ago by an aesthetician I use to go to.  It really is more a list of ingredients than a recipe.  Sorry, but there are no measurements.  I know that freaks some of you out but I promise it will be o.k.
The reason there are no measurements is because it really depends on the size of brie you purchase.

I purchased my brie at Costco and it was about 6-7 inches across.

Brie is a nice soft cheese and comes with a rind on it.  The rind is eatable but I prefer not to eat it myself.

Brown Sugar Brie

Don’t let me freak you out here yet again, but the rind is actually mold. It is formed from penicillim candidum.  It is harmless unless you are very allergic to mold.

The first step of the recipe is to remove the top part the rind and some of the cheese from the middle of the brie, leaving about a 1/2 inch border.  With a spoon, dig out the cheese from this area to about 1/2 – 3/4 inch deep.

Brown Sugar Brie

This area will hold the brown sugar so if you want more brown sugar then cut the area deeper.

Fill the cavity with brown sugar and pat down (it lets you get more brown sugar in!)

Brown Sugar Brie

Cover the brown sugar area with chopped pecans.  Pat down.  Place a few whole pecans in the middle for garnish.  Make it pretty!

Brown Sugar Brie

Bake in your oven at 350 degrees for about 20 minutes or until the cheese is melted.  The brie will slightly inflate when the cheese is melted.  To make sure it is melted and spreadable cut into the brie and the cheese will ooze out.

Brown Sugar Brie

I love something sweet with my brie and brown sugar is the perfect compliment.

I like to serve it with bread but it is also great on crackers.  Do you have a favorite holiday appetizer?

Brown Sugar Brie

Brown Sugar Brie

Ingredients

  • 1 brie
  • brown sugar
  • chopped pecans

Instructions

  • Cut out the middle of the brie with a knife leaving about a 1/2 inch rim around the brie
  • Cut down into the brie about 1/2-3/4 inch and remove the cheese
  • Fill the cavity with as much brown sugar as it will hold and then cover the top with chopped pecans Place on a piece of foil on a cookie sheet and bake at 350 until the brie melts
  • About 15-20 minutes
  • It will swell a bit when the cheese is melted and the cheese will ooze out of it when cut into
  • Serve with bread or crackers

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)

Comments

  1. camie says

    Brie is my husband’s favorite but I’ve never tried to bake one but I trust your recipes so I’ll give it a try. Here’s my favorite appetizer (they are mouth-watering):

    Marinated Mushrooms with Blue Cheese
    Serves 12 (2 cups)
    1/4 cup blue cheese, crumbled
    1 cup vegetable oil
    2 tablespoons lemon juice
    1/4 cup white wine vinegar
    2 cloves garlic, minced
    2 teaspoons seasoning salt
    1 teaspoon white sugar
    1/2 teaspoon dry mustard
    hot sauce to taste
    2 cups fresh mushrooms, stems removed

    In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

  2. lynn says

    This is one of our most favorite appetizers too!
    Although I add a little salt to the brown sugar. Or sometimes I mix in baking soda with the sugar before cooking. It gives it another slightly different great taste!.

    Another favorite of ours is putting those little per-cooked sausages or meatballs into a slow cooker…top them off with grape or apple jelly mixed with chili sauce or ketchup and let slow cook for a few hours. Add toothpicks on the side and let everybody take from the slow cooker. So good!

    Or sometimes, I wrap the little sausages in a piece of bacon each. Stick each with a toothpick to hold in place. Line on a cookie sheet, sprinkle with brown sugar and bake till bacon is cooked and almost crisp. So good I tell ya! And So easy!

  3. Carole Lee says

    The printable recipe does not have the cook temp. nor time. So glad I made it again tonight and I could jump back to your tutorial and check.

  4. Jason Edwards says

    Hi, Leigh Anne, I was sent to your site by Beth Lambdin, she was one of my teachers many many years ago and is still a dear friend. I have been cooking in restaurants for 15+ years now and I think this site is AMAZING, I’ve been thinking of starting one of my own lately, compiling photos and recipes to launch it with enough content to make it worth it, if I do, I will likely post a link to YOUR site on it, so people can see what a REAL food blog looks like. Thank you so much for sharing your reipes here, even a top-notch professional needs ideas for new things to try, this brown sugar brie will probably be the first thing i make at the house, my wife and I love cheese, especially brie, I’ll be serving this with some sliced Granny Smith apples and Bosc pears.

    • says

      Jason, Beth is such an amazing woman and I have so much admiration for her. I am grateful that she shared my blog with you and I am glad you enjoy it! I am not a professional cook. Just a mom that loves to cook and nourish her family and friends. I will look forward to visiting your blog. Keep me posted on your progress.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>