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Big BOSH! Billionaire Lasagna

Big BOSH! Billionaire Lasagna
Big BOSH! Billionaire Lasagna

Layers of sweet, chocolatey goodness on top of a brownie base. This dessert is a showpiece. It's so delicious and indulgent, although we wouldn't recommend eating it every day as it is a little naughty. (Very naughty)




  • 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


  • 1/3 cup coconut oil
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup


  1. 1.

    Preheat the oven to 200°C/180°C fan/gas mark 4. Grease and line a 20cm square tin.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

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

  5. 5.

    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.

  6. 6.

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

  7. 7.

    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.

  8. 8.

    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.

  9. 9.

    Remove from the tin and cut into 16 squares.