Easy recipes from social media baking superstar Eloise Head, otherwise known as Fitwaffle

In her first book she shares more than 100 easy and delicious recipes, including brand-new creations and the most popular posts from online at fitwaffle.co.uk

When you can't decide between cookies and brownies ... These brownies are thick, fudgy and chocolatey, packed with big chunks of cookie dough and lots of chocolate chips. Both the brownie batter and cookie dough are super quick and easy to make, then you just throw them together. This is one of my most popular recipes and it's one of my favourite tray bakes.

Ingredients

For the brownie batter:

170g unsalted butter, melted and cooled

250g caster sugar

2 large eggs

125g dark chocolate (at least 50% cocoa), melted and cooled

100g plain flour

30g cocoa powder

1 tsp salt

80g milk or dark chocolate chips

For the cookie dough:

70g unsalted butter, softened

90g light brown sugar

1 egg yolk

1 tsp vanilla extract

80g plain flour

1/2 tsp baking powder

70g milk or dark chocolate chips + extra for the topping

Method

1. Preheat the oven to 190C and line a 20 centimetres square baking tin with nonstick baking paper.

2. First, make the brownie batter. Put the melted butter and sugar into a large mixing bowl and beat together with an electric hand mixer until completely combined. Add the eggs and continue to beat until the mixture is super thick, fluffy and pale, and has at least doubled in volume. Mix in the melted dark chocolate until combined.

3. Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula until just combined. Fold in the chocolate chips until evenly distributed. Set aside while you make the cookie dough.

4. Put the softened butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg yolk and vanilla extract and beat until just combined. Fold in the flour and baking powder with a wooden spoon or rubber spatula until just a few streaks of flour remain, then fold in the chocolate chips until evenly distributed.

5. Scoop the brownie batter into your prepared tin and smooth out evenly with the back of a spoon.

6. Scoop up about half a tablespoon of cookie dough and roll into a small ball with your hands, then repeat with the remaining dough. Arrange the balls randomly over the top of the brownie batter, leaving gaps in between. Sprinkle over the extra chocolate chips.

7. Bake for 30 minutes until the edges are cracked and the cookie dough is golden brown and no longer wobbles in the middle. Leave to cool completely in the tin.

8. Chill in the refrigerator for at least two hours, or overnight, if possible, for a firmer texture and a cleaner cut. Cut into 16 squares and enjoy!

9. Store in an airtight container at room temperature or in the refrigerator for up to one week

Tip: If you don't want to make the brownie and cookie dough from scratch, feel free to use box mixes from the supermarket.

Makes 16.

These lemonies have all the gorgeous, zesty flavours of a lemon drizzle cake with a fudgy texture. They're bursting with tangy lemon, with a fresh, sugary glaze on the top, which is definitely a must for me when it comes to anything lemon. They are easy to make and bake, and ideal for a relaxed, sunny day. Enjoy them at an afternoon tea or picnic, or even pop them into lunch boxes. Everyone will love them, so you may want to think about hiding them if you want them to last!

Ingredients

For the batter:

215g unsalted butter, softened

180g granulated sugar

1 large egg + 1 egg yolk

60ml fresh lemon juice (about 1 1/2 lemons)

300g plain flour

1/2 tsp baking powder

1/2 tsp salt

grated zest of 1 lemon

For the glaze:

250g icing sugar

5-6 tbsp lemon juice

Method

1. Preheat the oven to 170C and line a 20cm square baking tin with non-stick baking paper.

2. Put the butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk and lemon juice and beat in until just combined. Sift in the flour, baking powder and salt, then fold in with a wooden spoon or rubber spatula. Fold in the lemon zest (the batter should resemble a thick cookie dough).

3. Spoon the batter into your prepared tin and smooth it out to the edges, then bake in the oven for 30-35 minutes until the top is crisp and light golden brown.

4. Meanwhile, make the glaze. In a small bowl, mix together the icing sugar and lemon juice until runny and smooth.

5. Remove the lemonie from the oven and immediately pour over the glaze, then leave to cool completely in the tin. Cut into 16 squares and enjoy!

6. Store in an airtight container for up to five days.

Makes 16.

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There's nothing like a warm apple crumble on a cold winter's day, and when you don't want to make a whole dish, this recipe is exactly what you need. Unlike the other recipes in this chapter, it's baked in the oven, but it's as comforting as any mug cake, plus quick and easy to make. And you only need five ingredients, so let's go!

Ingredients

For the filling:

15g granulated sugar

1/4 tsp ground cinnamon

1 large apple, peeled, cored and cubed

For the topping:

40g plain flour

40g granulated sugar

40g unsalted butter, cold and cubed

Method

1. Preheat the oven to 180C.

2. Mix together the sugar and cinnamon in a small bowl or mug until combined, then add the chopped apple and toss until coated in the mixture.

3. In another small bowl or mug, mix together the flour, sugar and cold butter until combined. I prefer to do this with my fingertips until it becomes crumbly.

4. Scoop the apple mixture into two separate ramekins, then evenly crumble over the topping.

5. Bake for 25 minutes until the tops are golden brown and the apples are soft.

Serving suggestion: Serve warm with cream or ice cream.

Serves 2.