Kahlua, Walnut and Brown Sugar Brie
Serving this warm Kahlua, Walnut, and Brown Sugar Brie at a party is a no brainer. Easy to make and EVERYONE loves it no matter the season!
When I think of the kind of food that we’ll find all over Denver on game day for this year’s Super Bowl; it’s most likely going to have a lot of Mexican influence. I’m not sure I’ve ever been to a Super Bowl party without guacamole and chips, maybe some tamales and most definitely a margarita of some sort provided for guests.
And that’s fine with me but I also love to bring something not so expected. This warm Kahlua, Walnut and Brown Sugar Brie appetizer is simple, tasty (I mean REALLY tasty) and a great contrast to more highly spiced foods with it’s rich, sweet mixture redolent of coffee covering a warm baked brie. It’s a sure fire yum.
While I was taking photos of this dish the other day I was reminded of something I’ve had friends say and comments I’ve read on social media wondering if food bloggers ever make something awful. Oh yeah. I’ve had some missteps for sure. I’ve made some things that just didn’t cut it; either not a wow in the taste department or even total flops. Why yes I have burned something! My biggest snafus are more likely in the baked goods department but I blame that on our altitude (angel food cake anyone?) but I can usually rescue those with a creative frosting or a fruit filled crevice but for the most part I don’t share those events. Do you really want to see something I forgot and burned? I didn’t think so.
Still there are those snafus that work actually and this appetizer is evidence of that. I love Brie appetizers but Brie is a fickle cheese; it can go from warm to runny in a heartbeat. And I’ve had it happen more than once. Multitasking might not be the best thing when baking Brie (especially when throwing photography into the mix) but that’s what I was doing the first time I made this.
When I was ready to serve it, I had a puddle of Brie instead of that nicely formed cheese with a dripping and decadent topping. I punted, slid it all into this small ceramic pie dish and people raved. Not one person said, ‘But Barb why didn’t you serve this appetizer with the Brie standing alone on a dish with the decadent topping nicely dribbling over the sides?’
I tried but I failed and yet in that I found that this presentation works and takes the guessing out of when the Brie is perfectly warm and ready. Now it’s referred to as ‘my Brie dish’ and no matter whether I make it stand alone or encrust it in pastry, my Brie is always baked in this dish!
Trust your timing better than I do mine? Go on, just put in on a plate and warm it for the time indicated in the recipe; it will be fine. But learn from my mistake; if you’re not ready to serve it and think you can keep it warm in the oven, think again…a puddle might be in your future too!
Make sure you take a peek after the recipe for even more dips…it’s almost game time!
PIN ‘Kahlua, Walnut, and Brown Sugar Brie’
Kahlua, Walnut and Brown Sugar Baked Brie
- 12 oz wheel of Brie
- ⅔ cup packed brown sugar
- ⅔ cup Kahlua
- ½ tsp instant espresso optional
- ⅔ cup coarsely chopped walnuts toasted
- Apple slices
- Preheat oven to 350 degrees.
- Remove the top of the Brie wheel and place in a baking dish. Bake for 10 minutes.
- Meanwhile, in a medium saucepan, bring brown sugar and Kahlua to a boil. Add espresso powder if using and simmer for approximately 10 minutes until the mixture thickens slightly and coats the back of a spoon.
- Add the walnuts and warm for another minute or two.
- Remove the Brie from the oven and pour the sauce over the Brie. Return to the oven for 5 more minutes. Remove from oven and serve warm with crackers and apple slices.
I hope you’ll check out the other great dip recipes from the Food Network’s #ComfortFoodFeast!
Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: Chipotle Black Bean Dip
Dishing with Divya: Boiled Peanuts Hummus
TasteBook: Everything Bagel Dip
In Jennie’s Kitchen: Hummus, 4 Ways
The Mediterranean Dish: 11 Game-Day Recipes with a Mediterranean Twist
Dishin & Dishes: Individual Nachos with Pico De Gallo
The Mom 100: Warm Jalapeno Popper Dip
Healthy Eats: 5 Lower-Fat Dips for Game Day
Napa Farmhouse 1885: Artichoke & Olive Dip
Red or Green: BBQ Dip With Roasted Vegetables
Taste with the Eyes: Favorite Dish on the Super Bowl Buffet, Guaranteed
FN Dish: 6 Game-Day Favorites That Are Even Better As Dips
This definitely looks like a must-try recipe. Thank you for sharing. I love baked brie but this palette of flavors is so different than anything I have ever tried.
That topping is decadent and brie is good whether it’s runny or not. Hope you enjoy the big game today.
I hope I do too! The time is now so of course I have to say GO BRONCOS!!! 🙂
Whew, you had me at Kaluah. I think the petite pie plate will make serving/eating easier.
It was unintentional the first time that it was used but it actually does work better; the only rind is on the bottom and it’s so easy to dig into!
I agree with Amy — this does look just a little bit like a pecan pie at first glance. Baked brie is such a nice dish, isn’t it? Really intrigued by the addition of Kahlua — would never have thought to do that. Great idea! Getting excited for the big game? 🙂 Good dish — thanks.
So good John and the tiny bit of espresso doesn’t hurt either. Really one of my favorites.
Oh my, this looks a little like a pecan pie, and we all know how great that is.
I can see that…heck now I want to put some Kahlua into the next pecan pie I bake. 🙂
be still, my heart! what decadence–i would deposit myself next to this and not leave until every morsel was gone. 🙂
Shh…don’t tell but I think I might have done just that.