Not all brownies are supposed to be chocolate. My lemon brownies prove that they can be just as bomb as my chocolate chewy brownies. The base starts with a convenient sugar cookie dough – yes, you heard that right. It’s a simple shortcut that gives that chewy texture we love. Then, I add a creamy lemon topping that pops to the top and a dusting of powdered sugar. It bakes up perfectly.
This post may contain affiliate links. Read our disclosure policy.
How to Make Lemon Brownies
Step 1: Make the Brownie Base
- Press the sugar cookie dough into your prepared pan. You may want to flour your fingers when working with the dough so it doesn’t stick to your fingers.
- Bake in your preheated oven for 12 minutes and then remove from the oven.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 2: Make the Lemony Top
- Add the butter, sugar, salt, and flour to the bowl of a mixer and beat until combined.
- Whisk together the eggs, vanilla extract, lemon juice, and lemon zest until combined in a separate bowl.
- Pour the lemon and egg mixture into the flour mixture.
- Beat the mixture at medium speed until smooth and creamy, about 2 minutes.
Step 3: Put the Two Together
- Spread the lemon brownie batter evenly over the cooled cookie dough. The dough will still be warm and may move a bit so be gentle.
- Bake for 20-25 minutes, or until they turn golden on the edges and a toothpick inserted in the center comes out clean. Cool and serve.
Lemon Brownies Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 1 Stand mixer or hand mixer
Ingredients
- 16.5 oz sugar cookie dough package
- 1 stick unsalted butter softened
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 2 large eggs room temp
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- Powdered Sugar for garnish, optional
Instructions
- Preheat oven to 350 degrees.
- Spray an 8X8 inch baking dish with cooking spray.
- Add a little flour to your fingers to break apart cookie dough. Evenly press sugar cookie dough into the bottom of the baking pan.
- Bake for 12 minutes. Remove pan from oven and cool for 10 minutes.
- While the cookie crust cools, add butter, sugar, salt and flour to bowl of a mixer and beat until combined.
- In a separate bowl, whisk together the eggs, vanilla extract, lemon juice, and lemon zest until combined.
- Pour into the flour mixture and mix at medium speed until smooth and creamy, about 2 minutes.
- Carefully spread lemon brownie batter evenly over cooled cookie dough (dough will still be warm and may move around just a bit.)
- Bake for 20-25 minutes, or until they turn golden on the edges and a toothpick inserted in the center comes out clean. Cool and serve. I like to sprinkle a bit of powdered sugar on top. It's delish!
Notes
How to Store
Allow them to cool completely after baking. Then, store in an airtight container and keep them at room temperature. If you prefer to keep them refrigerated, they tend to firm up a bit and are best enjoyed after sitting at room temperature for a bit. How long will lemon brownies?When stored at room temperature, they will keep them soft for up to 5 days. Can I freeze lemon brownie bars?
Yep! Cool them completely and then store them in an airtight container either in a single layer or with a piece of parchment in between the layers. Store in the freezer for up to three months. Thaw them out in the fridge overnight or on the counter for an hour or two.
Nutrition
Recipe Tips
- Roll Your Lemons. Just a few times back and forth on the counter before cutting them. This loosens up the inside and makes it easier to juice.
- Use Fresh Lemons. You will sacrifice flavor if you decide to use bottled lemon juice.
- Cutting Your Brownies. Allow them to fully cool before cutting. Using a hot knife may make it easier to cut cleanly. Run the knife under hot water and then slice.
Recipe Help
You will want to make a parchment paper sling which is slightly larger than the pan so that the edges hang beyond the dessert so you can use it to lift the brownies out of the pan. Place your pan on the parchment and cut it about 1 1/2 – 2 inches larger than the actual pan. Then cut in at a diagonal at each corner about an inch or so in. Then you should be able to place it in your pan and press it down to fit the shape of the pan. I find a little baking spray under the parchment keeps it from sliding around.
Yep! Bake the dessert in a 9 x 13 pan for a slightly thicker dessert or in a deep 11 x 13 pan for a similar thickness you get with the 9 x 9 square pan. If you use the 9 x 13 you may need to extend the cooking time slightly to account for the extra thickness.
More Lemon Recipes
- Blackberry Lemon Bars
- Lemon Pound Cake
- Mango Lemon Bars
- Lemon Crinkle Cookies
- Strawberry Lemonade Bars
- Lemon Cinnamon Rolls
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Any suggestions on what to substitute for the sugar cookie dough to make this gluten free? I’m thinking maybe make a gf sugar cookie recipe and use and equivalently amount of dough? Of course I would use gf flour in the rest of the recipe.
That will work! Hope you enjoy!
It’s one of my favorite recipes, hands down. I love these lemon brownies. Thank you for another terrific recipe.
Yay! Glad you liked it Jennifer!
These lemon brownies are so easy to make and so delicious. My kids eat them in less than a day and they already asked to make them again. I loved the strong lemon flavor. It’s a keeper.
Thank you so much!!
I typically like my brownies on the chewier side and these look really sweet and tasty and like a nice treat that everyone will enjoy.
I made these lemon bars for book club and they were a hit! Super easy to make and so much lemony flavor.
This is a really great recipe, the perfect amount of chewiness a brownie should have. To make it easy to remove them from the pan, I use a square spring form pan and just remove the sides when they are cooled.
Love that!!!