Maple Brown Sugar Brie



  • 1 round of brie
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/4 teaspoon maple extract
  • 1/4 cup pecans, chopped
  • RW Garcia Artisan crackers for dipping

Cooking Instructions

  1. Preheat the oven to 350 degrees F. Slice the thin rind off the top of the brie, leaving the rind along the sides, and place it in an oven-safe baking dish.
  2. In a small bowl, mix the brown sugar, cinnamon, maple extract, and maple syrup into a paste. Stir in the chopped pecans.
  3. Bake the brie for 10 minutes or until it jiggles slightly in the center indicating that it’s getting melty. Pull it out and switch your oven over to the broil setting as you top the brie with the brown sugar paste. Broil the cheese, watching carefully, until the sugar layer is caramelized and bubbly and the brie is melty. Serve immediately with RW Garcia Artisan crackers (I used the Harvest flavor) and apple slices.

Learn about the story behind the recipe

Tuesday, January 2nd, 2018

I love baked brie as an appetizer. Whether it’s Brie En Croute with Figs & Rosemary or a Honey-Drizzled Cranberry Brie Pastry Braid, I’m here for it. Sometimes Mike and I just pop a wheel of brie into the oven for 10 minutes on 350 degrees F and eat it plain. It’s probably my favorite cheese.

If you’re looking for a super simple brie option that’s dressed up for the holidays, this Maple Brown Sugar Brie is the perfect choice. It tops a wheel of melty brie with a brown sugar, maple, pecan mixture before broiling it to caramelized perfection.

I served this Maple Brown Sugar Brie with fresh apple slices and RW Garcia gluten-free artisan crackers in “Harvest” flavor. RW Garcia products contain no additives or preservatives and only the highest quality, premium ingredients. The Harvest flavor is a mixture of blue corn and pumpkin, which went perfectly with the sweet brie! I think the Sweet Beet flavor would also pair nicely. [Get the recipe!]

For more great recipes, check out the Willow Bird Baking blog.