Ingredients
Brownie cake
Equipment
Marshmallow icing
To decorate
Method
1.Preheat oven to moderate, 180C. Lightly grease and line a 23cm square pan with baking paper.
2.In a medium saucepan, combine dark chocolate and butter on medium heat, stirring until melted. Stir in sugar. Cool slightly.
3.Whisk in eggs, stir through flour and vanilla extract. Spread evenly into pan. Bake 55-60 minutes (until just firm to touch). Allow to cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
4.Make marshmallow icing: In the large bowl of an electric mixer, combine sugar and water; beat for 4 minutes. In a small jug, dissolve the powdered gelatine in the hot water, then gradually beat the hot gelatine mixture into the sugar mixture. Add the vanilla extract; beat until combined.
5.Tint marshmallow yellow using food colouring. Using a small paintbrush, paint green food colouring into inside of piping bag, leaving one side unpainted.
6.Fill bag with marshmallow and pipe body and tail of Jabba onto top of brownie, as shown.
7.Attach halved jubes to white chocolate melts, and halved mini M&M to top of orange jube, to form eyes. Press eyes on top of marshmallow, then pope remaining marshmallow for eyebrows.
8.While marshmallow icing is still wet, use skewer to mark out the nostrils and mouth. Using a thin paintbrush and a little brown colouring, fill in nose and mouth.
9.Lightly dust a work surface with icing sugar. Roll out orange fondant to 3mm thick. Using round cutter, cut out 4 rounds.
10.Attach round chocolates to the top of each round, and press onto front edge of brownie cake, using a little marshmallow to affix.
