Baked Brie with Cranberry Pecan

The first time I brought this to a dinner party, I honestly thought I'd underdone it—the brie wasn't bubbling over the edges like I'd seen in photos. But when we broke through that golden crust, the most incredible creamy center oozed out, and everyone went quiet for a second before someone whispered 'this is dangerous.'

My sister texted me the next day asking for the recipe because her husband had dreamed about it, which is possibly the highest compliment a cheese dish has ever received in our family. Now it's the thing I'm always asked to bring, and I've stopped fighting it because honestly I'm just as addicted as everyone else.

Ingredients

• 1 (8 oz / 225 g) wheel of brie: I've learned that buying the good stuff matters here—cheap brie doesn't melt quite as luxuriously and the flavor difference is noticeable
• 1/3 cup (40 g) dried cranberries: These little jewels add pops of tart sweetness that cut through all that rich creaminess
• 1/3 cup (35 g) chopped pecans: Toast them lightly beforehand if you have time, but straight from the bag works too
• 2 tablespoons (30 g) brown sugar: The molasses notes here give the topping a caramel-like depth that white sugar just cant match
• 2 tablespoons (30 ml) pure maple syrup or honey: Maple syrup adds a lovely warm undertone that feels especially cozy in colder months
• 1/4 teaspoon ground cinnamon: Just enough to hint at fall without making it taste like dessert
• Pinch of salt: This tiny amount wakes up all the other flavors and prevents things from tasting cloyingly sweet
• Crackers, crostini, or sliced baguette: I like having a mix of vessels because some people prefer the crunch of crackers while others want soft bread to soak up every last bit

Instructions

Prep your baking station:

Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper—this saves you from scrubbing baked-on cheese later, and trust me you'll thank yourself.

Score the brie:

Place your wheel on the prepared sheet and use a sharp knife to make shallow crosshatch cuts in the top rind, being careful not to pierce through to the creamy cheese underneath—this helps the topping grab on and lets the melty center escape more easily later.

Mix the magic topping:

In a small bowl, combine the cranberries, pecans, brown sugar, maple syrup (or honey), cinnamon, and salt, stirring until everything is evenly coated and clumping together slightly.

Pile it on:

Spoon the mixture over your scored bree, pressing down gently to help it adhere—you want a nice even layer that covers most of the top surface.

Bake until bubbly:

Slide it into the oven for 12–15 minutes, keeping an eye on things after the 10-minute mark because you want it soft and starting to ooze but not completely collapsed or leaking everywhere.

The crucial rest:

Let it sit on the baking sheet for 3–5 minutes because this gives the cheese a moment to set up slightly so it doesn't run everywhere when you transfer it to a serving platter.

Get it to the table fast:

Serve it while still warm with your chosen vessels, because the texture transforms as it cools and honestly it's best enjoyed when that first dip yields molten cheese rather than room temperature firmness.

Save to Pinterest

Last Christmas my cousin who claims to hate soft cheeses took one bite, eyes went wide, and proceeded to eat three quarters of the wheel herself. That's the power of warm brie—it converts even the most skeptical eaters.

Make It Your Own

Sometimes I'll swap in chopped walnuts or hazelnuts depending on what's in my pantry, and once I used dried cherries instead of cranberries when that's what I had on hand. The formula is flexible—any dried fruit and nut combo will work as long as you keep the sweet-savory balance.

Serving Strategy

I've learned to put out a fresh platter of crackers about halfway through the party because people get shy about scraping the bottom and will stop eating even though the best bits—the cheese soaked with cranberry juice—are still there. A quick replenish keeps everyone going.

Wine Pairings That Work

A crisp white like Sauvignon Blanc cuts through the richness beautifully, but honestly a fruity rosé is my go-to because it feels more celebratory and the slight sweetness echoes the topping. If you're feeling fancy, a sparkling wine works too because bubbles and creamy cheese are just magic together.

• Let the brie sit at room temperature for 20 minutes before baking so it melts evenly
• Any leftover topping (if you make a double batch) is fantastic stirred into oatmeal the next morning
• This reheads surprisingly well at 300°F for about 8 minutes if you somehow have leftovers

Save to Pinterest

There's something about watching people gather around a warm wheel of cheese that feels more like a party than almost anything else I cook. Maybe it's the ritual of everyone dipping into the same dish, or maybe it's just that everything really is better with melted cheese.

Recipe Questions & Answers

→ How do I prevent the brie rind from cracking while baking?

Score the top rind gently in a crosshatch pattern without cutting all the way through to allow easy melting and prevent cracking.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds can be used as alternatives for a similar crunch and flavor profile.

→ What is the best way to serve this dish?

Serve warm with crackers, crostini, or sliced baguette to complement the creamy texture and sweet topping.

→ How long should the brie rest after baking?

Allow the baked brie to rest for 3–5 minutes to firm up slightly and prevent oozing when transferred.

→ Can I prepare the topping ahead of time?

Yes, mix the cranberry-pecan topping in advance and spoon it over the cheese just before baking.