Monkey Bread Recipe

Preheat oven to temperature directed on brownie mix box (usually 325–350°F / 160–175°C). Prepare brownie batter according to package instructions using listed water, oil and egg. Spread into a small square pan (8x8" or similar) and bake until just set but still slightly fudgy (follow package time). Allow to cool completely, then cut or crumble into roughly 1/2-inch pieces. Set aside.

Bloom the yeast: in a small bowl, combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar from the dough ingredients (subtracted from the 1/4 cup). Sprinkle the active dry yeast over the water, stir gently and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the flour, remaining granulated sugar, and salt. Mix briefly to combine.

Add warm milk, melted butter (4 tbsp), eggs, vanilla extract and the foamed yeast mixture to the dry ingredients. Mix on low until the dough comes together, then increase speed to medium and knead 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp additional flour, 1 tbsp at a time. If too dry, add a tsp of warm milk at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

While dough is rising, make the coating sauce: in a medium saucepan over medium heat melt 6 tbsp unsalted butter, then stir in 1 cup packed light brown sugar and 2 tsp ground cinnamon. Cook, stirring, until sugar dissolves and sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat and set aside but keep warm.

When dough has doubled, punch down gently and turn onto a lightly floured surface. Divide dough into golf-ball sized pieces (about 30–36 pieces). Roll each piece into a smooth ball. As you roll, you can keep them on a sheet tray lightly dusted with flour.

Working in batches, roll each dough ball in the warm brown sugar-cinnamon sauce so it’s well coated. Arrange coated dough balls into a buttered 10–12 cup bundt pan (or tube pan) stacking them evenly. Sprinkle the reserved brownie pieces evenly between layers of dough balls so there are brownie bits throughout the stack.

Cover the filled pan loosely with plastic wrap or greased foil and let the assembled monkey bread rise for 30–40 minutes until puffy (it will not double but should look aerated). Meanwhile preheat oven to 350°F (175°C).

Bake the monkey bread on the middle rack for 30–35 minutes until the top is golden brown and the interior dough registers about 190–200°F (88–93°C) with an instant-read thermometer. If the top browns too quickly, tent with foil for the last 10 minutes.

Remove pan from oven and let rest 10–15 minutes. Carefully invert onto a large serving plate—allow excess sauce to drizzle over the bread. If some pieces stick, use a thin spatula to release them; the bread should come out in a cohesive mound with glossy sauce.

Scoop warm, gooey monkey bread onto individual dessert plates. Place a generous scoop (about 1/2 cup) of vanilla bean ice cream alongside or on top of the warm bread so it melts slightly.

Warm the dark chocolate hot fudge slightly (microwave in 15–20 second bursts, stirring between bursts, until pourable) and drizzle about 2–3 tablespoons over each serving of monkey bread and ice cream.

Top with a dollop of whipped cream (about 2 tablespoons per serving) and garnish with fresh mint leaves (1–2 leaves per plate). If desired, crumble a few extra brownie pieces over the whipped cream for texture.

Serve immediately while monkey bread is warm and ice cream begins to melt into the gooey layers.