Eloise says: 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!

Makes 16

Ingredients

For the batter

• 215g unsalted butter, softened
• 180g granulated sugar
• 1 large egg and 1 egg yolk
• 60ml fresh lemon juice 
• 300g plain (all-purpose) flour
• ½ tsp baking powder
• ½ tsp salt
• Grated zest of 1 lemon

For the glaze

• 250g icing sugar
• 5–6 tbsp lemon juice

Method

Preheat the oven to 170°C and line a 20cm square baking tin with nonstick baking paper.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).

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.

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

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!

Store in an airtight container for up to 5 days.

Eloise says: These cheesecake bars are thick, chocolatey and ultra-indulgent. They have a sweet, buttery biscuit base and a smooth chocolate hazelnut filling. They only take 15 minutes to make, then just pop them into the refrigerator to set before serving.

Makes 16

Ingredients

For the base

• 280g cookies and cream biscuits (I use Oreos) and 8 extra, halved, to decorate
• 100g unsalted butter, melted

For the filling

• 500g cream cheese
• 400g chocolate spread (I use Nutella)
• 70g icing sugar

Method

Line a 20cm square baking tin with nonstick baking paper. To make the base, 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 bowl, then pour in the melted butter and mix together with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin, then pop into the refrigerator while you make the filling.

Put the cream cheese, chocolate hazelnut spread and icing sugar into a large mixing bowl and beat with an electric hand mixer until smooth and creamy.

Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges. Decorate with the halved biscuits, then chill in the refrigerator for at least 6 hours, or overnight, if possible, until set. Cut into 16 squares to serve.

Store in the refrigerator for up to 3 days.

Eloise says: 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.

Makes 16

Ingredients

For the brownie batter

• 170g unsalted butter, melted and cooled
• 250g caster sugar
• 2 large eggs
• 125g dark chocolate (at least 50% cocoa/cacao), melted and cooled
• 100g plain (all-purpose) 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
• ½ tsp baking powder
• 70g milk or dark
• chocolate chips and extra for the topping

Method

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

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.

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

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.

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. Chill in the refrigerator for at least 2 hours, or overnight, if possible, for a firmer texture and a cleaner cut. 

Cut into 16 squares and enjoy! Store in an airtight container at room temperature or in the refrigerator for up to 1 week. 

Fitwaffle’s Baking It Easy by Eloise Head (£20, Ebury Press) is out now