Billionaire’s Lasagne

makes ~20 squares

Brownie:

1.25 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/3 cup dairy-free butter

1 cup brown sugar

1/2 cup golden caster sugar

1/2 cup dairy-free milk

2.5 tbsp cocoa powder

1/4 cup vegetable oil

1 tsp vanilla extract

2/3 cup dark chocolate chunks

Peanut Caramel:

1 tbsp dairy-free butter

1/3 cup brown sugar

1/3 cup soy cream

1 cup peanut butter

Puffed Rice:

1 tbsp dairy-free butter

2 tbsp golden syrup

3 cups puffed rice cereal

Ganache:

1/3 cup coconut oil

1/3 cup cocoa powder

1/3 cup maple syrup

Method

• Preheat the oven to 200°C/180°C fan/gas mark 4.

• Grease and line a 20cm square tin.Heat the margarine, milk, sugars and cocoa powder in a pan until everything has melted.

• Stir through the oil and vanilla then take off the heat.

• Mix the flour, baking powder and salt in a mixing bowl then pour in the chocolate sauce mixture.

• Mix until just combined then stir through the chocolate chips before pouring into the prepared tin.

• Bake in the oven for 15-20 minutes then allow to cool completely in the tin.

• To make the caramel heat all the ingredients in a pan.

• Boil for 5 minutes, stirring regularly until it has thickened and turned a golden brown.

• Carefully spoon the caramel over the brownie in an even layer and chill in the fridge for 20 minutes to firm up.

• Meanwhile melt the margarine and golden syrup together in a large pan.

• Add the puffed rice and mix until fully combined.

• Once the caramel has firmed up spoon the crispy mixture over the top and press down into an even layer.

• Put back in the fridge for 20 minutes.

• To make the ganache, melt the coconut oil in a small saucepan over a low heat.

• Add your cocoa powder and stir it in gradually until it’s well mixed.

• Add your maple syrup and stir everything together.

• Take the pan off the heat and let it cool slightly, before pouring into an even layer on top of the rice crispy layer.

• Chill in the fridge for 15-20 minutes or until the chocolate is set.

• Remove from the tin and cut into about 20 squares.