How to Bake Brie

taking a wedge of gooey baked Brie

Do you know how to bake Brie the right way? Baked brie is one of the most luxuriously easy appetizers ever invented, and I’m sharing all the secrets to getting that perfectly oozy, gooey Brie every time.

ooey gooey baked brie on a knife

how to bake Brie to gooey perfection

Baked Brie can be an extravagantly elegant appetizer or, quite literally, a hot mess. But no worries, baking Brie is a breeze when you know what you’re doing, and it couldn’t be easier. An unopened wheel of Brie has a long ‘shelf life’ to begin with, and they will often last weeks longer than the date stamped on the package. I love to keep a few wheels in the fridge during the holidays because you will always have a lovely appetizer ready for unexpected entertaining.

cutting into a baked Brie topped with honey

what you’ll need

  • a baby wheel of Brie. For this demo we’re using a standard 4-4 1/2 inch wheel (about 6 ounces) the most common size you’ll find in your grocery store.
  • parchment paper ~ why parchment paper? That makes it easy to transfer the molten cheese to your favorite serving dish. If you bake your Brie directly in a serving dish you risk burning your guests as they attack this amazing appetizer 😉
  • a baking sheet with sides to catch any unexpected oozing in the oven.
a wheel of Brie on a baking sheet

types and sizes of Brie cheese

  • A full wheel of Brie is 9 to a whopping 18 inches round, which is quite large. You’ll find wedges cut from that size wheel for sale in the cheese section of your supermarket.
  • Your supermarket will also carry smaller wheels of Brie called baby Brie, which is what you’ll want for baking. They’ll come in various sizes up to 2 pounds, but the most common are 4-8 ounce rounds like the ones I’m using.
baby wheels of Brie
  • Officially, there are two types of French Brie: Brie de Meaux and Brie de Melun. But there are many more varieties, both imported and domestic, including triple cream, or even goat’s milk Brie. All baby wheels will work for baking, but there’s no need to splurge, use an inexpensive cheese for this.
  • You’ll also see Camembert cheese in similar rounds and yes, you can bake Camembert just like you do Brie, it’s delicious.
Drizzling baked Brie with honey

the basics of baking Brie

  1. If possible leave your Brie on the counter for an hour before baking. This just takes the chill off the cheese and allows it to bake more evenly.
  2. Unwrap the Brie and place it on a square of parchment paper on a baking sheet with sides.
  3. Slide it into a preheated 350F oven for anywhere from 10-20 minutes, depending on a few different factors including the size of your Brie, and how chilled it was going in. I check it at the 15 minute mark and go from there.
  4. Remove from the oven and gently transfer your cheese (still on the parchment paper) to a serving dish.
  5. Serve asap with crackers or slices of bread, either toasted, or not.

how to know when your Brie is done?

After 15 minutes in the oven, open the door and give the top of your cheese a little press. It should feel soft and pliable. Brie will start to melt at warm temperatures very quickly, but I like to leave the cheese in the oven a little longer so the whole thing gets evenly warmed and will stay melted longer after you serve it. If you start to see the cheese oozing out of the rind, then go ahead and pull it out of the oven.

taking a wedge of gooey baked Brie

variations on the basics

a wheel of Brie with the top rind removed
  • Some like to remove the thin layer of rind across the top of the Brie before baking. This essentially makes a mini Brie fondue for dipping, with less cumbersome rind to work around.
Crosshatched Brie on a baking sheet
  • You can crosshatch the top surface of the Brie before baking. This is a fun technique that looks especially tempting once cooked.
a scored wheel of Brie, baked
  • Another method is to cut the cheese as above, but to actually cut right through it to make cubes. Then arrange the cubes in a baking dish and bake until soft and molten. This essentially makes a baked Brie dip!
baked Brie in a skillet

what is the best kind of Brie to use for baking?

  • Any Brie will work, but a general rule of thumb is to use an inexpensive wheel for baking and save the expensive stuff for your next cheese board. The heat of the oven is going to make it all soft and gooey, and you likely will have some sort of topping for it, so no need to splurge for this dish, the economy brand will do just fine.

how much baked Brie should you allow per person?

  • The general rule of thumb is to allow 1 to 1 1/2 ounces per person, depending on what else you’re serving. So an 8-ounce wheel would serve about 6-8 people. A 4-ounce wheel will serve 4-6. Personally I like to allow 1 ounce per person to be on the safe side, this stuff is irresistible!

how to ‘bake’ Brie in the microwave

  • This is such fun ~ you can zap the cheese in the microwave and get the same effect as baking! I like to place the cheese in a shallow microwave safe bowl, or plate with a lip. Microwave on high for 60 seconds, and check from there. I find that microwaving results in more uneven heating, so it’s not my first choice, but it works.

can you reheat baked Brie?

  • Yes, you can reheat it in the microwave, start with 30 seconds and go from there. You can also re-warm it in a low 300F oven until soft again. Don’t do this more than once, however, or the cheese can get rubbery.

drizzling honey over a wheel of Brie

toppings for baked Brie

The genius of baked Brie is that it works so well with so many delicious toppings, but they don’t have to be complicated at all, just a drizzle of honey or maple syrup is fine. A layer of jam, marmalade, or hot pepper jelly are great ideas, too. Here are just a few recipes I’ve featured on this site.

  • Baked Brie with Maple Roasted Cranberries ~ tart cranberries, roasted with a little maple syrup until they start to burst, make the perfect Brie topping. The acidity of the berries balances out the rich cheese and the look is super festive!
  • Baked Brie with Figs and Honey ~ when you spot fresh figs you MUST reserve some of them for this spectacular appetizer. It’s a toss up as to which is more decadent ~ the voluptuous figs or the molten cheese!
baked Brie with figs and honey
  • Bruleed Brie ~ I’m kinds proud of this invention of mine…it’s a wheel of Brie that’s been brûléed! That’s right, just a sprinkle of sugar and a kitchen torch will make you one delicious conversation starter.
mushroom and hazelnut baked Brie
Baked Brie with Apples, Pecans, and Maple Syrup

more easy cheese appetizers

taking a wedge of gooey baked Brie
5 from 12 votes

Baked Brie

Do you know how to bake Brie the right way? Baked brie is one of the most luxuriously easy appetizers ever invented, and I'm sharing all the secrets to getting that perfectly oozy, gooey Brie every time.
Course Appetizer
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Yield 4 -6 servings
Calories 189kcal
Author Sue Moran


  • 1 4-4.5 inch wheel of Brie cheese
  • honey
  • fresh thyme


  • Preheat oven to 350F.
  • Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly.
  • Bake for 10-20 minutes in the oven. 20 minutes should make the Brie very soft and runny in the center, while 10 minutes will make a softened but not super melty Brie.
  • Remove from the oven, and use the parchment paper to transfer the Brie to your serving dish. Serve asap with your desired topping. I added a drizzle of honey and fresh thyme.


Calories: 189kcal | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 355mg | Potassium: 86mg | Sugar: 1g | Vitamin A: 334IU | Calcium: 104mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 10, 2022 at 4:43 pm

    5 stars
    This worked really well, and thank you because I have been looking for an appetizer like this. I have also tried this with the rind taken off with peaches on top and wrapped in puff pastry. its like a warm, cheesy, almost sugary bite that is absolutely heavenly with sliced baguette

  • Reply
    Beck & Bulow
    November 22, 2021 at 5:47 am

    5 stars
    Chestnut Apple Stuffing – this will be my fourth year in a row making this stuffing. I look forward to this stuffing more than anything else, really. I’ve been known to sneak bites of it straight from the fridge, it’s just so good

  • Reply
    Lynn Orlicki
    November 16, 2021 at 8:27 am

    Sue…..I had always heard to place Brie in freezer for about 15 min before baking……but will try this method and compare. Is there anything better than Brie? Well, maybe chocolate!!! Thanks for your wonderful, much used recipes.

    • Reply
      Sue Moran
      November 16, 2021 at 8:32 am

      Thanks Lynn! I’ve heard of people putting Brie in the freezer when they want to remove the top part of the rind more easily, maybe that’s what you heard, too?

  • Reply
    Mary Dwileski
    November 15, 2021 at 3:09 pm

    5 stars
    This recipe is the closest I’ve seen as to what to do with the rind on the brie. Do you remove it before baking, leave it on? Do you eat it, or not? This recipe clears that up somewhat when it says that you can shave a little of the rind off before baking for easier serving when it is done. It’s the closest I’ve seen as to what to do with the rind. It may seem trivial to many of you, but it has bothered me for the longest time! Thank you, Sue, I’m going to try it your way!

    • Reply
      Sue Moran
      November 15, 2021 at 6:02 pm

      Hi Mary, I almost added an answer to that very question! The rind is perfectly edible and really part of the whole Brie experience, so definitely enjoy it. If you don’t love it, you can always shave off the top.

  • Reply
    November 15, 2021 at 10:11 am

    5 stars
    Honey and thyme are such a delicious flavor combination. Add in Brie and it doesn’t get much better than that! A perfect recipe for our Thanksgiving get together.

  • Reply
    Maria San Juan
    November 15, 2021 at 9:27 am

    5 stars
    My husband will definitely like this! I would love to try your recipe. Thank you very much for sharing this1

  • Reply
    November 15, 2021 at 9:26 am

    5 stars
    This is seriously amazing! Really helpful! Thank you!

  • Reply
    Jersey Girl
    November 15, 2021 at 9:23 am

    5 stars
    Such a decadent holiday appetizer!

  • Reply
    November 15, 2021 at 9:13 am

    5 stars
    This was fantastic! This recipe is spot on, brie turned out perfect! Thanks for all the tips, very helpful!

  • Reply
    November 15, 2021 at 8:52 am

    5 stars
    Wao! That is a yummy treat!

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