Chocolate Monkey Bread

By Eat More Chocolate Team    

July 23, 2015

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If there is one indulgent breakfast we can’t get enough of, it’s monkey bread. Then we made chocolate monkey bread and all bets were off.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins



Preheat oven to 350°F. Spray a 12-cup fluted bundt pan with nonstick cooking spray (I like using the kind with flour in it).

Open the cans of biscuits and slice each biscuit into 6 pieces. Place the granulated sugar and 1 tablespoon of cocoa powder in a large gallon size ziploc bag. Add the biscuit pieces, seal the bag, and shake to coat.

Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.

Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.

Bake for about 30-40 minutes until the top is very brown and the center isn’t too jiggly. The top will get crusty so you’ll want to take it out when it’s still a little jiggly in the center so the top doesn’t burn.

Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, tap the top a few times and pray that the whole thing comes out in one piece. If it doesn’t, just stick the pieces back together, no one will know!

Note: do not let this cool completely in the pan or it becomes like a rock and it will be very hard to clean your pan!

Serve as an indulgent breakfast or dessert. For extra chocolate flavor, top with chocolate sauce.


2 cans (8-count each) Pillsbury Grands Biscuits

1/3 cup granulated sugar

3 tablespoons unsweetened cocoa powder, divided

1/2 cup unsalted butter, melted

3/4 cup brown sugar, packed

1/4 teaspoon salt, optional

1/2 cup chocolate chips