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If there is one indulgent breakfast I can’t get enough of, it’s monkey bread. Then I made chocolate monkey bread and all bets were off.
That’s monkey bread. That’s coated in ooey, gooey chocolate. You’re welcome.
In my quest to make some good brunch recipes you could use for Easter or Mother’s Day, I thought about Monkey Bread. After all, monkey bread is a major staple in our house. It happens every Christmas. Usually I just use the regular Pillsbury recipe. Sometimes I add peanut butter. Or sometimes I add butterscotch pudding.
But chocolate is just better. Don’t you think? #everythingisbetterwithchocolate
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How to make Chocolate Monkey Bread
This recipe couldn’t be easier. You start with Grands! biscuits. Cut them into pieces and coat them in a sugar and cocoa mixture (instead of cinnamon, but you could totally add some if you want). The biscuits are layered in a pan with chocolate chips and a butter/brown sugar/cocoa mixture.
Once it’s baked, you turn it onto a serving plate and top it with chocolate sauce. More chocolate > Less chocolate.
Note: I wrote this in the recipe, but it’s very important. Make sure you turn out your entire monkey bread onto a serving plate within 10 minutes of it coming out of the oven. Don’t serve it in the pan, unless you want to just throw away your pan and start over. Once monkey bread cools it turns into a stone not unlike granite.
This is perfect for a celebratory brunch, like Easter. It’s also kind of a dessert because, hello brown sugar + chocolate. And it’s an easy enough recipe that your kids can make it for you for Mother’s Day. Then you can stay in bed as long as you want.
Chocolate Monkey Bread Recipe
Ingredients
- 2 cans (8-count each) Pillsbury Grands Biscuits
- ⅓ cup (67g) granulated sugar
- 3 tablespoons (15g) unsweetened cocoa powder , divided
- ½ cup (113g) unsalted butter , melted
- ¾ cup (150g) packed brown sugar
- ¼ teaspoon salt
- ½ cup (85g) chocolate chips
Instructions
- 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.
Hi,
In spite of removing the Monkey Bread from oven early, this seemed dry. Very chocolate-y but not as we hoped it would be. We made no changes to the recipe.
Hi Dorothy! Having a very small household, and zero freezer space, Ì’d like to halve the recipe, and make it in a loaf pan, as you suggested could be done for your Homemade Monkey Bread. Do you have a recommended bake time for this size pan? Thanks so much!
Around 20-25 minutes! Enjoy!
I am thinking of using chocolate pudding mix and condensed milk and chocolate chips. What do you think?
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