Baked Brie with Cranberry Pecan

The first time I brought baked brie to a dinner party, I honestly didn't expect it to be the star of the show. My friend Sarah literally hovered over the baking sheet, asking if it was ready yet, and when I finally pulled it from the oven—gooey, fragrant, with that gorgeous caramelized fruit topping—we all abandoned the main course plans and just stood around the island with crackers and wine. Now it's the appetizer I get requested to bring to every single gathering.

Last Christmas Eve, my sister's family came over early and we ended up making this together while the kids decorated cookies. She's not much of a cook, but she stood at the counter mixing the cranberries and pecans, and we ended up eating half the topping before it even made it onto the brie. That's become our little tradition now—we always double the topping recipe so we can snack while we prep.

Ingredients

• 1 wheel of brie (8 oz / 225 g): Look for a wheel that's relatively flat rather than dome-shaped—more surface area means more topping coverage and that perfect cheese-to-topping ratio in every bite
• 1/3 cup dried cranberries (40 g): These add this chewy tartness that cuts through the rich cheese—try to find ones that aren't overly sweetened
• 1/3 cup chopped pecans (35 g): Toast them quickly in a dry pan before adding to the topping if you want next-level flavor
• 2 tablespoons brown sugar (30 g): Dark brown sugar gives you a deeper molasses flavor, but light works perfectly fine too
• 2 tablespoons pure maple syrup or honey (30 ml): Maple syrup adds this subtle warmth that pairs beautifully with the cinnamon
• 1/4 teaspoon ground cinnamon: Just enough to make the whole kitchen smell like the holidays
• Pinch of salt: Don't skip this—it's what makes all the flavors pop and keeps it from being cloyingly sweet
• Crackers, crostini, or sliced baguette: Whatever you choose, make sure it's sturdy enough to hold up to melty cheese

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line a baking sheet with parchment paper—trust me, cleanup is so much easier this way

Prep the brie:

Place the wheel on your prepared sheet and score the top rind in a crosshatch pattern, but be gentle and don't cut all the way through to the creamy part underneath

Mix the magic topping:

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

Pile it on:

Spoon the mixture over the scored brie, pressing down slightly so it sticks—you want it generously mounded on top

Bake until bubbly:

Slide it into the oven for 12–15 minutes until the brie is soft and starting to ooze but still holds its shape

The hardest part—waiting:

Let it rest for 3–5 minutes so it sets up slightly, then carefully transfer to your prettiest serving platter

Dive in:

Serve immediately while it's warm and irresistibly gooey

Save Pin

This recipe became my go-to after I brought it to my neighbor's book club and the hostess literally wrote down the recipe mid-meeting. Now whenever I see her, she asks if I'm bringing 'the cheese.' There's something about the way people gather around a warm, gooey appetizer that just makes conversation flow easier.

Make It Your Own

I've found that adding a teaspoon of orange zest to the topping gives it this bright, citrusy note that people can't quite put their finger on but absolutely love. During fall, I'll swap the cranberries for chopped dried figs and add a pinch of cardamom instead of cinnamon.

What to Serve Alongside

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, but honestly, a fruity rosé has become my favorite pairing. For a non-alcoholic option, sparkling cranberry juice feels festive and complements the flavors beautifully.

Timing is Everything

The biggest mistake I see people make is letting baked brie sit too long before serving—that molten texture is part of the magic. I always time it so it comes out of the oven about 10 minutes before I actually want people to start eating.

• Keep a second wheel of brie in your fridge for backup, because this disappears faster than you expect
• If you're taking this to someone else's house, bake it there—transporting warm, soft brie is a disaster waiting to happen
• The parchment paper hack is non-negotiable unless you enjoy scrubbing hardened cheese off baking sheets

Save Pin

There's something almost magical about the moment you break through that caramelized topping and hit the warm, melty cheese underneath. It's simple enough for a Tuesday night but special enough for the most important celebrations.

Recipe FAQs

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

Score the rind gently in a crosshatch pattern without cutting through to allow steam to escape while keeping the cheese intact.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds work well as substitutes, offering a different crunch and flavor profile.

→ What is the best way to serve baked brie?

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

→ Can I add extra flavor to the topping?

Adding a teaspoon of orange zest to the cranberry-pecan mixture enhances the brightness and depth of flavor.

→ What drink pairs well with this baked brie?

A crisp white wine like Sauvignon Blanc or a fruity rosé complements the richness and sweetness nicely.