In large bowl, toss Brie cubes with flour until well coated; set aside. In large saucepan, bring 1/2 cup of the wine to a simmer over medium heat; reduce heat to medium-low. Add 1/4 of Brie cubes to saucepan, whisking constantly in a figure-eight motion until cheese is melted. Repeat procedure with second and third quarter of Brie cubes. Whisk in brown sugar and cinnamon. Add remaining Brie cubes; whisk until melted through. Stir brandy into mixture. If too thick, add enough of remaining white wine to achieve desired consistency. Transfer to fondue pot; serve immediately.
Tip: This is great as a dessert fondue or as a sweet starter. Serve with a chilled dry white wine. Serve with French or sourdough bread, angel food cake, pound cake, apples, ladyfingers and orange sections.
Recipe courtesy of "125 Best Fondue Recipes" by Ilana Simon.