"An easy baked brie recipe that's topped with brown sugar, candied walnuts, and raspberries soaked in a honey balsamic sauce."
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 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 a muck 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.
Becuase those raspberries?
That honey balsamic and the sprinkling of brown sugar?
They taste as good as they look.
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?
Raspberry and Walnut Baked Brie
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set nearby.
- While oven preheats, add walnuts, melted butter, and granulated sugar to a small saucepan 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.
- Place brie in a rimmed baking dish (or cast iron skillet). If you'd like, cut off the top of the brie for easier eating. Sprinkle top of brie with brown sugar. Bake for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.
- 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.
- 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.