Raspberry and Walnut Baked Brie

An easy baked brie recipe that's topped with brown sugar, candied walnuts, and raspberries soaked in a honey balsamic sauce.

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About Raspberry and Walnut Baked Brie

Oh, baked brie.

I’ve only just come to know you, but now I’m wondering where you’ve been all my life.

Seriously, brie, you couldn’t be bothered to show up until my 30’s?

Three whole decades?

Not cool, brie. Not cool.

Brie is a mild and creamy cheese, which also makes it the perfect base for the best sweets – sugar, honey, fruits, you name it. I’ve had baked brie before, but I was always a little nervous about making it at home. This was my maiden voyage in the land of homemade baked brie, and I have to say it turned out very, very, very well.

So for those brie professionals out there, you can probably spot my noobness based on the fact that I didn’t cut the top of the brie before I baked it. I knew this was an option, but I was a little nervous about the brie being too gooey (since that’s how I like it) and running amuck all over the pan before I had a chance to decorate it. So if you’re feeling braver than I am, feel free to chop off the top of the brie and get to baking. If you want more presentation and control, leave the top on – it doesn’t harm anything and lets you get real pretty with the presentation.

Because, you guys, those raspberries?

Those walnuts?

That honey balsamic and the sprinkling of brown sugar?

They taste as good as they look.

More great raspberry recipes

• Raspberry Mojito
• Raspberry Pound Cake Parfaits

Baked brie is also kind of a “community” dessert – you can either have your own wheel or give everyone a spoon. I’m going to guess I’m more of a “have your own wheel” kind of girl, seeing as I shamelessly devoured this whole thing just a few minutes after taking these pictures.

The Husband may or may not have been in the house at the time. I may or may not have forgotten to share a bite with him.

However, I did let him taste test the raspberries in the honey balsamic sauce.

That’s gotta count for something, right?

Recipe Details

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RATING:

4.14 from 23 votes

Raspberry and Walnut Baked Brie

An easy baked brie recipe that's topped with brown sugar, candied walnuts, and raspberries soaked in a honey balsamic sauce.

Prep: 15 minutes

Cook: 15 minutes

Calories: 407 kcal

Yields: 4 servings

Ingredients

• 1 cup walnuts
• 1/2 cup granulated sugar
• 1 tbsp unsalted butter melted
• 1 wheel brie 13.2 oz
• 2 tbsp light brown sugar
• 1/4 cup honey
• 1/2 tsp balsamic vinegar
• 1/3 cup raspberries
• crackers or bread for dipping

US Customary - Metric

Instructions

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set nearby.

2. Add walnuts, melted butter, and granulated sugar to a small spatula over medium heat. Toss walnuts to coat and cook for 5 minutes until sugar has melted, stirring frequently so sugar doesn't burn. Once sugar has coated the walnuts, quickly transfer the nuts the parchment paper and spread out so that walnuts don't stick together. Let walnuts cool.

3. Place brie in a rimmed baking dish (or cast iron skillet). If you don't like the rind, trip off the top of the brie. Sprinkle top of brie with brown sugar.

4. Bake brie for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.

5. While brie bakes, add honey and balsamic vinegar to a microwave safe bowl and heat for 1 minute. Remove from microwave, stir, then add raspberries and toss to coat. Let raspberries sit in warm honey balsamic mixture for 2-3 minutes.

6. To serve, sprinkle candied walnuts on top of baked brie, then scoop out raspberries and arrange on top of walnuts. Drizzle honey balsamic mixture generously on and around the brie. Use crackers or bread for dipping.

Recipe Notes

Candied walnut recipe from Natasha's Kitchen.

Nutrition

407kcal | Fat: 22g | Saturated fat: 3g | Cholesterol: 7mg | Sodium: 5mg | Potassium: 155mg | Carbohydrates: 53g | Fiber: 2g | Sugar: 49g | Protein: 4g | Vitamin A: 1.8% | Vitamin C: 3.6% | Calcium: 3.4% | Iron: 5.6%

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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Recipe shared by Chrisy

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