Mark Moriarty’s Halloween recipe for 70% chocolate and pumpkin brownies

Sat Oct 31 2026 - 04:54

Serves: 8

Course: Dessert

Cooking Time: 20 mins

Prep Time: 20 mins

Ingredients

• 250g dark chocolate with 70% cocoa solids
• 250g butter
• 4 eggs
• 250g caster sugar
• 150g pumpkin, finely grated
• Zest of 1 orange, plus extra for garnish
• 150g self-raising flour

1. Preheat the oven to 180 degrees and line a 30cm x 20cm brownie tin with parchment paper. Allow an overhang so the brownies are easy to lift out after they are cooked.
2. Break up the chocolate and place in a large heat-proof bowl with the butter. Place the bowl over a saucepan of simmering water to melt the chocolate and butter.
3. When the chocolate and butter have melted, stir them to combine, then remove from the heat and allow to cool slightly.
4. Add the eggs and sugar to a mixing bowl and use an electrical hand whisk to whisk for three minutes until well combined and doubled in size.
5. Place the finely grated pumpkin in a sieve and press it over the sink to remove excess liquid from it, then fold the pumpkin and orange zest through the egg mix.
6. Slowly add the melted chocolate to the egg mix while stirring with a spatula, then fold through the flour lightly until evenly combined. Don’t overmix.
7. Pour the mix into the lined brownie tin, then bake in the oven at 180 degrees for 15-20 minutes until the top is baked but the brownies remain soft inside. When it comes out of the oven, it might be a bit wobbly in the middle. This is good.
8. Remove from the oven, and allow to cool in the tin for 10 minutes, then lift out and place on a wire rack.
9. When the brownies are at room temperature, slice them into squares and garnish with some more orange zest.

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.

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