Brie rind is usually edible, as well as other soft cheeses such as Camembert and Boursault. The rinds are perfectly safe to eat since they are simply dehydrated, hardened outer layers of cheese that have been exposed to mold. I prefer to leave the rind on for this dish. It will keep the brie's form, so it's better not to remove it. If you're going to bake it in a puff pastry shell, make sure the rind is removed so the cheese stays with the crust when served.