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Privacy NoticeEloise Head aka Fitwaffle, is the baker and bestselling author behind some of TikTok and Instagram’s most viral recipes. She began sharing her baking videos online during lockdown and since then her social media following has skyrocketed to over 9.9 million. Eloise admits, “I wasn’t always so comfortable around food and for years I ate a very restrictive diet. While I was never treated medically or given a formal diagnosis for my disordered eating, looking back I can’t believe how badly I treated my body”. Thankfully, overtime Eloise came to the realisation that all foods are okay in moderation and she could enjoy the foods she had once restricted by making a balanced judgment which allow her to live a healthy lifestyle. Here she shares some of her favourite recipes from her new book Baked In One – and not only do they all taste incredible, but they’re all created in just one tin to save on washing up! Cookies and cream stuffed brownies
These are packed with white chocolate chips and layers of cookie and cream biscuits
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Ingredients / Makes 16 170g unsalted butter, melted and cooled slightly 100g light brown sugar 150g caster sugar 2 large eggs 125g dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly 100g plain flour 30g cocoa powder 1 tsp salt 200g white chocolate chips 22 cookies and cream biscuits (I use Oreos), 16 whole plus 6 broken into small pieces for the topping Method Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm square baking tin with nonstick baking paper. Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined. Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips. Transfer half the batter into your prepared tin and smooth it out to the edges. Place the 16 biscuits in lines across the batter. There will be 1 biscuit per square. Scoop the remaining brownie batter on top of the biscuits, smoothing it out gently. Sprinkle the broken biscuits evenly over the top of the batter. Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. Leave to cool completely in the tin, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy! Store in an airtight container at room temperature or in the refrigerator for up to 5 days. Red velvet cheesecake swirl brownies
This decadent treat features a smooth cheesecake swirl which melts in your mouth
Ingredients / Makes 16 225g white chocolate, broken into pieces 115g unsalted butter 2 large eggs 70g granulated sugar 2 tsp vanilla extract 1⁄2 tsp lemon juice or white vinegar Strong red food colouring (the amount depends on how bright you want your brownies to be) 145g plain flour 10g cocoa powder 1 tsp salt For the cheesecake swirl 225g full-fat cream cheese, at room temperature 60g granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract Method Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 31⁄2 and line a 20cm square baking tin with nonstick baking paper. Put the white chocolate and butter into a microwave-safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps. In a large mixing bowl, beat the eggs with an electric hand mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, lemon juice or white vinegar, and red food colouring until combined. Pour in the white chocolate mixture and beat until completely combined. It should look a vibrant pinky-red. If not, add more food colouring. Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula. Scoop three quarters of the batter into your prepared tin and smooth it out to the edges. For the cheesecake swirl In a medium bowl, use an electric hand mixer or balloon whisk to mix the cream cheese, sugar, egg and vanilla until just combined. Make sure you don’t over-mix or it’ll become runny. To assemble Scoop the cheesecake onto the brownie and smooth it out to the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mix with a knife. Bake for 25–30 minutes until the top no longer looks wet, the edges are slightly cracked and the middle wobbles very slightly. Leave to cool completely in the tin, then chill in the refrigerator for at least 2 hours or overnight. Cut into 16 squares and enjoy! Store in an airtight container in the refrigerator for up to 5 days. Speculoos Cheesecake Bars
These cheesecake bars are absolutely bursting with caramelised biscuit flavours
Ingredients / Makes 16 For the base 200g speculoos biscuits (like Biscoff) 100g unsalted butter, melted For the filling 500g full-fat cream cheese, at room temperature 100g icing sugar, sifted 150g speculoos spread (like Biscoff) melted For the topping 200g speculoos spread (like Biscoff), melted 2 speculoos biscuits (like Biscoff), finely crushed plus 1 whole biscuit Method Line a 20cm square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling. In a large mixing bowl, beat together the cream cheese, icing sugar and speculoos spread with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges. Pour the melted speculoos spread over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or spatula. Sprinkle the crushed speculoos biscuits around the edge of the cheesecake to form a border. Then place the whole biscuit in the middle. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy! Store in the refrigerator for up to 3 days. Extracted from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22) READ NEXT: To read the very best of today’s OK! content from breaking news to Royals and TV – CLICK HERE 21 jaw-dropping revelations from Harry’s explosive memoir Spare 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories For all your daily celebrity news and gossip, sign up to OK!’s newsletter – CLICK HEREStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
