![Baked Brie](https://static01.nyt.com/images/2023/11/01/multimedia/MC-Baked-Brie-jwgv/MC-Baked-Brie-jwgv-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Baked Brie
Melissa Clark
770 ratings with an average rating of 4 out of 5 stars
770
1 hour
Advertisement
Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
Whisk in the egg whites and almond extract, then the melted butter.
Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.
I substituted the all purpose flour with gluten free 1-to-1 flour and it was a perfectsubstitution. I also doubled the almond extract because I love the almond taste and it was a good call. Love these and definitely will make again!
I substituted sweetened coconut for unsweetened coconut using the same volume (not mass), and they turned out perfectly. Tender and buttery. Would make again.
In place of the 2 TBS all purpose flour, I used coconut flour.. Delicious!
Hi Suzanne, chocolate is quite heat-sensitive, so it should never be melted over direct heat. It will scorch and seize. When chocolate is melted in the microwave, it deceptively holds its shape. As per Samantha's instructions, microwave the chocolate in short intervals (time dependent on the strength of your microwave), and stir in between until fully melted. Good luck!
Because I am avoiding sugar and flour, made the following substitutions: unsweetened coconut flakes/sweetened, allulose/sugar, 1T each of oat fiber, gelatin, coconut flour/2T flour. These turned out beautifully, with a wonderful chew. I made one batch without toasting coconut and almond flour: no discernible difference between toasted/untoasted batches.
These were delicious. Very toasty, moist, and buttery. I didn't have a mini muffin pan, so I made little cupcake cups by wrapping foil around a shot glass. I also substituted the coconut and the white flour for coconut flour, and the cookies came out good. Instead of dunking the cookies, I drizzled them with melted chocolate.
This worked out nicely. For next time, I would use 7tablespoons butter and see if it still turns out ok - 8 seemed like a lot. The yield was 16 minis for me.
I tried this for passover, swapping the AP flour for matza cake meal. It came out great!
After making these exactly as written (they were yummy), I made some tweaks to my taste: Unsweetened coconut Half browned butter, half good olive oil Half orange extract, half almond extract Greased a mini donut pan with leftover browned butter in pan. 16 mins. No chocolate. Sublime! I imagine they could even handle all olive oil and all orange extract (just cuz I love those flavors together).
Need to bake as long as original recipe or the cave in on bottom
I really enjoyed making and eating these. They came together quickly but have a finished product that looks high end. I'll note that I used unsweetened coconut flakes and still found them to be perfectly sweet, so not sure if they'd be too sweet for me if I used sweetened coconut flakes as recommended. My coconut flakes also toasted in half the time, so I recommend keeping a close eye and not just relying on the recommended 8 minutes.
I melted the chocolate with cream rather than oil. And I also used unsweetened coconut. Other than that they were great
Used same weight of unsweetened coconut and it worked great. Start the almond meal toasting a few minutes before adding the coconut - it toasts much faster. Used regular muffin tins and made 6 rather than 12 financiers, worked great. Just increase the baking time by a bit and watch for indicators.
Wow, these are amazing. I browned the butter, didn't just melt it. Added 1/4 tsp of salt. Toasted the almond flour and coconut at a lower temp first, I find that 350 is too much for toasting coconut. Next time I won't place the dipped financiers on the wire rack -- the chocolate on the bottoms stuck to it. I'll use parchment. A fantastic recipe.
Made these for a community buffet. 2x the recipe made exactly two dozen for my 24 mini-pan. I followed the recipe with the exception that I used 3 jumbo egg whites vs 4 large. They were fabulous and very well received. Next time, though, after the chocolate dip, I will place them on parchment or waxed paper, as some of the chocolate was left behind on my stainless baking rack when it was time to plate. Magnifique!
.subbing out AP flour with coconut flour has worked for many; not a coconut fan, so will think on that one, but definitely unsweetened will work in here, too sweet as it is, methinks.
These were delicious. Very toasty, moist, and buttery. I didn't have a mini muffin pan, so I made little cupcake cups by wrapping foil around a shot glass. I also substituted the coconut and the white flour for coconut flour, and the cookies came out good. Instead of dunking the cookies, I drizzled them with melted chocolate.
These are brilliantly special. I bake gluten-free, so I used coconut flour as a commenter recommended (thank you!) and my guests adored them. Perfect for a party.
I substituted agave for the sugar, using a little less than a half a cup, along with an extra tablespoon of flour; they were delicious!
Made 16, filling each to top—my pan must be a bit smaller
Just made these and they were fantastic! Used salted butter and unsweetened coconut because that’s what I had. Did not adjust salt. Added 1/4 tsp vanilla in addition to almond extract, because I love vanilla. Since I was bringing theses to a picnic, I thought I’d try adding a few dark chocolate chips to the top of batter, instead of the dipping. Not as fancy-looking but a winner!
Advertisement