Baked Brie with Caramelized Sugar: Almost the Greatest Cheese Blob on Earth

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/April 21, 2012

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We had just run out of ideas for our next shoot, and luckily, we found some brie in the fridge. Unluckily, there was only one slice left.

Just so you know, the recipe for baking brie that we had in mind is something like this. However due to our scarcity issue, we couldn”t decide what to do.

Proudly, Kat bragged that she could pull something interesting off.

So, she did. And she failed.

The good thing is, cheese is forgiving when it comes to failure. Although a visual disaster, this magma-like cheese blob was heavenly. Even with just Sky Flakes.

Baked Brie Magma-Style

Yield: 4-5 servings


  • 1 wedge Brie Cheese, chilled
  • 2 tbsp Brown Sugar
  • 2 tbsp Honey
  • 1 tbsp Walnuts, toasted then chopped
  • Crackers, for serving (Skyflakes, the Pinoy choice)


  1. Remove top crust of brie (optional)
  2. Put in baking tray and sprinkle brown sugar on top.
  3. Drizzle honey on top of brown sugar.
  4. Preheat oven for 15-20 minutes.
  5. Bake in 350 degrees F.
  6. Top with nuts and serve with crackers.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded in 2012. Aside from directing's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • jaime l

    Ha! The cheese sort of looks like a tree mushroom growing on the bark… In the most delicious way possible. For a “mistake” this sounds totally great!

    • Mylene Chung

      Now that you mention it, it kinda does look like a tree mushroom.. haha! Thanks so much! Hope to see you around more!:)

  • Lester Nelson

    I’d call it a happy accident, because if I was served something that looked like that at a restaurant, I’d be absolutely thrilled. Try a nice camembert, next time! I like it a lot more than brie, and it usually makes a pretty good replacement.

    • Mylene Chung

      Thanks Lester! Interesting, we’ll definitely try Camembert next time. Does it taste similar to Brie? Oh and that jalapeno jelly with brie sounds divine mind sending us the recipe? hehe!

      • Lester Nelson

        I believe this is the same recipe I use in Alaska, although I don’t add green food coloring (I like the soft amber color of natural jalapeno jelly).

        For fried brie, I just stick to a standard deep-fried cheese recipe… Some flour and bread crumbs, an egg, and oil for frying.

        The three of you guys should come over the next time I have a wine & fondue party! :)

        • Mylene Chung

          That wine & fondue party sounds oh so tempting! haha! Thanks for the recipes Lester, we’ll definitely try this out soon!:)

  • Lester Nelson

    (Although I do love brie fried, and dipped in jalapeño jelly!)

  • OCFoodBlogger

    Cool idea to salvage brie. I would hate to waste it. Thanks for sharing!

    • Mylene Chung

      Good cheese should never be thrown away! hehe! Thanks for the comment!:D

  • Joy Dinovski

    Brie is the queen of cheese…love it by itself or baking it topped with mushrooms…yummy! Skyflakes?!? Usually just a snack for my kiddos. This is skyflakes to the next level. Love your site always thinking outside the box.

    • Mylene Chung

      Thanks so much Joy! Glad you enjoyed the post! Brie with mushrooms? Sounds intersesting, what kind of mushrooms do you use?XD Everyone loves skyflakes, it’s like our national cracker. It’s my favorite snack when I just need something to nibble on!XD

      • Joy Dinovski

        I used shitake mushrooms sauteed with garlic and onions; baked the brie 10-15 minutes just enough for the brie to start melting then top with mushrooms then serve with crackers or better yet served with Skyflakes. Skyflakes is my all-time fave snack too, save me many sleeplessness in college cramming for an exam :-)

        • Mylene Chung

          That sounds really really good!! A savory take on Brie! Must try that in one of our food experiments soon! Thanks for sharing Joy!

  • Joy Ann Concepcion

    For some strange reason this looks appetizing to me! I suppose it’s the rustic look you gave it what with the wooden board and all. And since Brie if my favorite type of cheese, I’d be remiss if I didn’t try this soon! (Just started reading your blog and I’m convinced I should follow it! I hope to read more of your recipes!)