By Eat More Chocolate Team Breads & Muffins Baking
July 23, 2015
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.
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.
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