KIN Nutrition Biscoff Layered Protein Brownies




  • 360g of Biscoff biscuits
  • 75g of dairy-free butter/margarine (melted)
  • 4 teaspoons of cocoa powder
  • 100g of gluten free flour
  • 50g KIN Nutrition vegan dark chocolate protein
  • 50g coconut sugar (or sugar of choice)
  • Pinch of salt
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of melted coconut oil
  • 2 tablespoons Biscoff
  • 260ml of dairy-free milk (I used almond)


  • Preheat your oven to 180 degrees.
  • Line a baking tin with greaseproof paper. Add the biscuits into a food processor and whizz up until crumb-like, leaving a few larger chunks.
  • Pour the butter over the crumbled biscuit. Press down into a baking tray.
  • Sieve the cocoa powder, protein powder & flour into a large mixing bowl and stir in the salt & sugar. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in.
  • Pour into the mixing bowl the oil, biscoff & dairy-free milk. Mix until fully combined.
  • Spoon the brownie batter on top of the cookie base and level out. Swirl some extra Biscoff spread into the brownie batter.
  • Pop the tin into the middle of the oven and bake for 20-25 minutes or skewer into the centre until it comes out clean

 Recipe by @rosieebrownn



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