Instructions

• Preheat oven to 350°F (175°C). Spray a 12-cup fluted bundt pan thoroughly with nonstick cooking spray.
• Open the 2 cans (16 total) Pillsbury Grands biscuits. Slice each biscuit into 6 pieces (use a sharp knife or kitchen scissors).
• In a large zip-top bag, combine 1/3 cup (67 g) granulated sugar and 1 tablespoon of the unsweetened cocoa powder. Add the biscuit pieces, seal the bag, and shake until all pieces are evenly coated.
• In a small bowl, whisk together the melted 1/2 cup (113 g) unsalted butter, 3/4 cup (150 g) packed brown sugar, 1/4 teaspoon salt, and the remaining 2 tablespoons unsweetened cocoa powder until smooth.
• Place half of the coated biscuit pieces (about half of the bag contents) into the prepared bundt pan in an even layer.
• Sprinkle half of the chocolate chips (about 1/4 cup / 42–43 g) evenly over the first layer of biscuits.
• Spoon half of the butter-brown sugar-cocoa mixture evenly over the chocolate chips and biscuit layer (try to distribute the mixture in several spoonfuls so it soaks in).
• Add the remaining coated biscuit pieces as a second even layer in the pan.
• Sprinkle the remaining chocolate chips (about 1/4 cup) over the second layer, then spoon the remaining butter mixture evenly over the top layer.
• Bake in the preheated oven for 30–40 minutes, rotating the pan once if your oven bakes unevenly. Bake until the top is deep brown and the center is mostly set but still slightly jiggly—remove before the top becomes overly dark.
• Remove the bundt pan from the oven and let it rest on a wire rack for 5 minutes. Run a thin spatula or knife around the inner edge of the pan to loosen the sides.
• Place a serving plate over the pan and carefully invert the pan and plate together. Tap the top of the pan gently a few times, then lift the pan off. If any pieces stick, reassemble them on the plate—this pull-apart bread is forgiving.
• Serve warm. If the bread cools completely in the pan it will be difficult to remove, so do not let it cool fully before inverting.