Lemon Brownies

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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.

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Lemon brownies cut into squares on the table with one in front missing a bite.

How to Make Lemon Brownies

Step 1: Make the Brownie Base

  1. 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.
  2. Bake in your preheated oven for 12 minutes and then remove from the oven.
Sugar cookie dough pressed into the pan and then after it's baked.

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Step 2: Make the Lemony Top

  1. Add the butter, sugar, salt, and flour to the bowl of a mixer and beat until combined.
  2. Whisk together the eggs, vanilla extract, lemon juice, and lemon zest until combined in a separate bowl.
  3. Pour the lemon and egg mixture into the flour mixture.
  4. Beat the mixture at medium speed until smooth and creamy, about 2 minutes.
A collage showing the steps for mixing the lemon topping.

Step 3: Put the Two Together

  1. 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.
  2. 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 brownie mixture on top of the sugar cookie crust and then after baked.
A stack of three lemon brownies on the table dusted with powdered sugar.

Lemon Brownies Recipe

Get ready to level up your treat game with our Lemon Brownies, where sugar cookies, lemony flavor, and blondies unite to drop a flavor bomb that's all kinds of lit.
5 from 13 votes
Prep Time 22 minutes
Cook Time 20 minutes
Total Time 42 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 16 servings

Equipment

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
US Customary – Metric

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

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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

Calories: 199kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 102mg | Potassium: 43mg | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 1.7mg | Calcium: 9mg | Iron: 0.7mg
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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.
A stack of three lemon brownies on the table dusted with powdered sugar.

Recipe Help

What’s the best way to line the pan with parchment so I can remove the brownies to cut?

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.

Can I double this recipe?

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

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Filed Under:  Bars And Brownies, Dessert and Baking, Oven, Spring Recipes, Winter Recipes

Comments

  1. So excited to find some different recipes,thank you Jocelyn,my kind of desserts.
    Can’t wait to get started. These are good for Bake Sales.

    Reply

  2. Wonderful recipe! I love lemon, but am not a fan of lemon meringue pie, so I had to try this. Thanks for this recipe! Will bring it along with me for Thanksgiving dinner.

    Reply

  3. Brookies! That’s my first time hearing it and I already like your brilliant idea! Lemon or any citrus in sweets is my favorite! Pinned.:)

    Reply

  5. Brookies! I love it. I adore lemon desserts – probably my favorite ingredient this time of year. This is one of the best lookin’ lemon desserts I’ve seen in awhile 🙂

    Reply

  6. I’m always looking for new ways to eat lemons 🙂 Thanks for the recipe!

    Reply

  8. Oh, how lovely these are! Such a bright, cheery yellow! My complaint about lemon bars is how crumbly and gooey they get, but these look like a perfect alternative to get the flavor of a lemon bar with the texture and density of a cookie. I must try them sometime!

    Reply

  10. I like your choice of brookies, Jocelyn! :} Besides looking incredible…the name makes me smile! Amazing recipe, thank you!!! Have a great weekend!!!

    Reply
5 from 13 votes (1 rating without comment)

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