Cocoa Espresso Bars Recipe

By Pia Westermann & Photography by Thorsten Suedfels

Cocoa Espresso Bars Recipe

Lashings of melted chocolate and mouthwatering espresso flavours, what’s not to love with our favourite Cocoa Espresso Bars Recipe.

Cocoa Espresso Bars Recipe

Makes about 25


4 tbsp milk

10g (1 tbsp) instant espresso powder

200g plain flour

70g cornflour

30g cocoa powder

125g butter

100g sugar

1 tbsp vanilla sugar

1 egg

120g dark couverture chocolate, melted


Preheat the oven to 180°C (160°C fan forced). Place the milk in a small saucepan over low heat and heat until warm, then add the espresso powder and stir to dissolve. Allow the milk mixture to cool.

Meanwhile, line a baking tray with baking paper. Place the plain flour, cornflour, cocoa powder and a pinch of salt in a bowl and mix well to combine. Place the butter, sugar and vanilla sugar in the bowl of a stand mixer fitted with a beater attachment, then beat until creamy and light. Add the egg, beat until combined. Add the flour mixture and milk and stir until a dough is just formed.

Transfer the dough into a piping bag fitted with a large 1.4cm star-shaped nozzle. Pipe about 25 x 8cm lengths of dough close to each other onto the tray. Bake in the oven on the middle rack for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool for about 30 minutes.

Place the espresso bars on a clean sheet of baking paper, then drizzle with the melted chocolate. Allow the chocolate to set before serving.


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