Brown Sugar Brie Bites

It’s 80 degrees outside here in Florida. I’m not trying to rub it in to the rest of the country who are experiencing all time lows. I love the warmth. I’m the type that will get into a hot car and just sit there for a while before turning on the air. My husband, who is from Colorado, feels like we’re faking the holidays. To him, Christmas means cold and it means snow.

But I grew up in Arizona. Christmas to me means a fake tree.  It means a insanely clear sunny sky. It means listening to Nat King Cole and drinking V8 juice that’s always in our stockings. It means lighting a fire in a fireplace when it’s 75 degrees out.

So as I walk barefoot to my mailbox to get Christmas cards from my friends and snuggle up on the couch and open all of them by the glow of our Christmas tree lights…it feels just like Christmas should. Warm and fuzzy.

Brown Sugar Brie Bites | The GIrl Who Ate Everything These brown sugar brie bites are a little piece of heaven. If you’ve never tasted melted Brie with a hint of sweet brown sugar and pecans, you’re missing out.


Brown Sugar Brie Bites | The GIrl Who Ate EverythingBrie can be messy but baking them in little buttery crescent cups makes them easy to eat.

Brown Sugar Brie Bites
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
  • 1 Tablespoon butter
  • 1/3 cup finely chopped pecans
  • 1/8 teaspoon cinnamon
  • 1 8 ounce package Pillsbury® Crescent Rolls
  • 2 Tablespoons brown sugar
  • 1 8 ounce round Brie cheese, rind removed, cut into 24 small pieces
  1. Preheat oven to 350 degrees F and spray 24 mini muffin cups with cooking spray as well as the top of the muffin pan.
  2. In a small saucepan, melt butter over medium heat and add the pecans. Cook for 2-3 minutes or until the pecans are toasted. Add the cinnamon and stir. Remove from heat and set aside.
  3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle, making 4 rectangles total. Cut each rectangle into 6 equal squares. Gently press each square into a muffin cup.
  4. Place one piece of Brie into each muffin cup.
  5. Add the brown sugar to the pecan mixture and toss to combine. Place about a teaspoon of the nut mixture on top of the Brie in each cup.
  6. Bake for 12-15 minutes or until Brie is melted and the crescent bites are golden brown.

Speak Your Mind



  1. Ooooohhhhh, These look good! I love Brie, and I love Christmas in Florida! We actually had Christmas dinner outside one year!

  2. These look great! I love bite-sized food because it feels as though the calories don’t count which just means I can eat more without feeling guilty 😉

  3. Nothing really, just wanted to comment on your note from last evening. I’m originally from far western NY where it REALLY snows, but have not lived there in years, so go along with the Sunshine girl! We are in Sarasota in winters.

    Your recipes are great and this brown sugar Brie one sounds yummy! Thanks.

  4. Very cool idea!!

  5. Mmm this sound like the perfect little snack!

  6. I was not a a brie fan until I had something like these at a cocktail party once. Thanks for sharing the recipe! Would I be able use puff pastry instead but use the same technique?

  7. Would you be able to substitute Grand Flaky biscuits for the crescent rolls?

    • Christy {The Girl Who Ate Everything} says:

      I think you could. The biscuits are really big so you would have to cut them into pieces and flatten them out.

  8. These bites look fantastic. So jealous of you warm weather, it’s in the low 20s here in michigan.

  9. wow! these look so tasty! Christmas, in Florida? Sounds nice, but hard for me to fathom. I AM TOTALLY WILLING TO TRY!

  10. Brown sugar and brie sound like a delicious combo that I need to try.

  11. Being in southern California, Christmas means the same thing to me. A gorgeous warm clear day, fake tree and all 🙂

  12. I love baked brie bu I usually see them with a fruity preserve. I love your version with the brown sugar and pecans. Yummy, adding this to make holiday to make list.

  13. These look delicious and I’m planning to make them as a Christmas appetizer…quick question though: does it matter if you use double/triple creme brie, or would that get too melty in the oven?

    • Christy {The Girl Who Ate Everything} says:

      There isn’t a whole lot of room to add more brie to each cup. But you can try!

    • @tara I just read your question and I think you meant the intensity of the Brie not the amount. I’ve made lots of things with baked Brie and I would say if you wanted to use a creamier Brie you could just maybe not bake it as long. Usually the creamier the Brie the less intense the taste is also.

  14. I make these often for dinner parties and holidays. Everyone LOVES them, except for a few folks who don’t like nuts. So, now I always make a few omitting the nuts and adding jam instead. And now everyone LOVES them!! They are super easy to make too. Thanks for a great recipe!

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  16. —OMGOSH,
    I Love this recipe!!!!!

  17. Do you think these would be just as good with the premade phyllo cups? to save time?