Recipes: Make TikTok star's signature bakes

With her how-to videos clocking up 919 million views and counting, Eloise Head - aka Fitwaffle - is TikTok’s most-watched UK recipe creator of 2022. To mark the launch of her cookbook Baked in One: 100 desserts using just one tin, we’re sharing a trio of taster recipes, all of them twists on classic sweet treats

Red Velvet Cheesecake Swirl Brownies

Makes: 16

Prep time: 50 minutes plus two hours chilling

Ingredients:

FOR THE BROWNIE:

225g white chocolate, broken into pieces

115g unsalted butter

2 large eggs

70g granulated sugar

2 teaspoons vanilla extract

½ teaspoon 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 teaspoon salt

FOR THE CHEESECAKE SWIRL:

225g full-fat cream cheese at room temperature

60g granulated sugar

1 large egg at room temperature

1 teaspoon vanilla extract

Method:

FOR THE BROWNIE:

Preheat the oven to 170°C (150°C fan) and line a 20cm (8in) 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 five to 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 overmix 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 to 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 two hours or overnight. Cut into 16 squares and enjoy!

Store in an airtight container in the refrigerator for up to five days.

Banoffee Blondies

Makes: 16

Prep time: 40 minutes plus one hour cooling

Ingredients:

160g unsalted butter melted

250g light brown sugar

1 large egg plus 1 egg yolk

1 teaspoon vanilla extract

180g plain flour

¼ teaspoon salt

1 teaspoon ground cinnamon

2 ripe medium bananas mashed

150g white chocolate chips

100g thick ready-made caramel sauce

Method:

Preheat the oven to 180°C (160°C fan) and line a 20cm (8in) square baking tin with nonstick baking paper.

In a large mixing bowl, using an electric hand mixer, beat together the melted butter and sugar until fully combined.

Then beat in the egg, egg yolk and vanilla extract.

Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips.

Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife.

Bake for 20 to 25 minutes until the edges are light brown and the middle no longer wobbles. Leave to cool in the tin for at least

one hour before cutting into 16 squares. Enjoy!

Store in an airtight container at room temperature or in the refrigerator for up to five days.

Chocolate Chip Cookie Magic Bars

Makes: 16

Prep time: 45 minutes plus cooling

Ingredients:

250g crunchy chocolate chip cookies plus 16 broken into quarters

for the topping

90g unsalted butter melted

1 x 397g can condensed milk

250g milk chocolate chips

Method:

Preheat the oven to 180°C (160°C fan) and line a 20cm (8in) square baking tin with nonstick baking paper.

Put the whole cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin. Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

Scoop the mixture into your prepared tin and press down firmly with the back of a spoon. Pour over the condensed milk, then sprinkle over the chocolate chips and remaining broken cookies and press down with the back of a fork.

Bake for 30–35 minutes until the edges are crisp. Leave to cool completely in the tin, then cut into 16 squares.

Store in an airtight container in the refrigerator or at room

temperature for up to five days.

Extracted from Fitwaffle's Baked in One by Eloise Head, photography by Faith Mason, which is out now, published by Ebury Press and priced £22