Get ready to level up your treat game with my Lemon Brownies, where zesty lemon cookies and chewy brownies unite to drop a flavor bomb that’s all kinds of delish. These lemon brownies are so full of sunshine, y’all! This is one of my favorite bar recipes. It combines a layer of chewy sugar cookies on the bottom and a creamy lemony layer that’s got a wonderful texture and plenty of tart flavors.
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Lemon Brownies, y’all – this is where it’s at if you want to bring a little zing to your dessert table! Now, I know what you’re thinking: brownies are supposed to be chocolate, right? Well, hold on to your hats because these lemon brownies are about to turn your world upside down. My big mama loved using lemon in just about every dessert so this makes perfect sense to me. The base starts with a convenient sugar cookie dough – yes, you heard that right. It’s a simple yet ingenious shortcut that adds a lovely sweetness and texture to these brownies. Then, we jazz it up with the zesty goodness of fresh lemon, adding both juice and zest to get that vibrant, citrusy kick. Mixed with classic ingredients like butter, sugar, and flour, and a hint of vanilla!
The Heart & Soul Of This Lemon Brownie Recipe
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and chewy with the tart tanginess of lemon.
Skill Level: Beginner-Intermediate
Sweet Spots
- Cookies + Brownies in Each Bite. Enjoy the texture and flavor of both of these popular desserts with each bite you take!
- The Ultimate Lemon Dessert. These have plenty of lemony flavor without causing your mouth to pucker. It’s the combination of lemon juice and lemon zest balanced with the perfect amount of sugar.
- Perfect for a Crowd. Like other bar desserts, these lemon brownies are easy to make for a crowd, so feel free to make a double or triple batch!
- All Occasion Dessert. Whether you’re simply cooking these as a treat for the family, having guests over, or carrying them to a picnic — they’re always a popular option.
- Great to Make Ahead. When you need a dessert to make the day or two before, this one makes a great option. It stays perfectly fresh when stored at room temperature for a day or two when you wait to cut them just before serving.
Ingredients to Make Lemon Brownies
- Sugar Cookie Dough Base: Start with a package of sugar cookie dough – it’s the easy-peasy, sweet foundation of these lemon brownies.
- Butter & Sugar: This dynamic duo creams together to add richness and sweetness, setting the stage for a soft, delightful texture.
- Flour & Salt Mix: All-purpose flour teams up with a pinch of salt, balancing and binding the dough to perfection.
- Eggs: Crack in two large eggs to bring it all together – they’re the glue that binds, adding moisture and richness.
- Vanilla & Lemon Flavor: A teaspoon of pure vanilla extract and a tangy twirl of fresh lemon juice and zest.
- Lemon Zest: Lemon zest adds an extra layer of citrusy tang without making it overpowering.
How to Make Lemon Brownies
To create these lemon brownies, I used Pillsbury’s yummy sugar cookie dough on the bottom and added an incredible lemon brownie recipe to the top. Pure bliss is what I got in return. These are just delish! And they’re super easy and fast to make too!
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.
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.
Tips for Making the Best Lemony Lemon Brownies
- Preheat and Prep Your Pan. This step is key for an even bake and easy cleanup.
- Roll Your Lemons. Roll your lemons a few times back and forth on the table or counter before cutting them in half. This loosens up the inside and makes it easier to juice your lemons.
- Use Fresh Lemons. You will sacrifice flavor if you decide to use bottled lemon juice. Freshly squeezed lemon juice simply tastes better.
- Cutting Your Lemony 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. This prevents the dessert from sticking to the knife. Clean the knife if needed and repeat the process until the entire pan of brownies is cut.
- Sprinkle with Powdered Sugar. To give these bars to give them that classic lemon bar feel.
Popular Substitutions & Additions
- Switch the Citrus. Use freshly squeezed lime juice and zest in place of the lemon.
- Add Coconut. Stir in a quarter cup of shredded unsweetened coconut to the lemon topping at the end of mixing or you could simply sprinkle it over the top before baking.
- Use Homemade Sugar Cookie Dough. If you prefer, you can make sugar cookie dough instead. After mixing it allow it to chill before pressing it into the pan.
What to Serve with Lemon Brownies
- Create a Dessert Platter: Enjoy these lemon brownie bars with an assortment of other desserts when serving for parties or gatherings. Aim for a variety of flavors and textures. We love these chocolate sugar cookies for something a bit crunchy, Oreo cookie bars for rich and chocolatey, and these bourbon balls for a little bites option.
- Perfect for Gatherings: They work best for events where you can keep them refrigerated until you’re ready to serve but consider them a great end to a family dinner after indulging in the best Southern fried chicken, BBQ rib tips, piles of creamy mashed potatoes, and crispy fried green tomatoes.
- Picnics: This dessert captures sunshine in each bite making them perfect for summer outings to the park or beach. Pop them in the cooler until you’re ready to serve or freeze them ahead of time as they’ll thaw out by the time you’re ready to enjoy! Just be sure to keep them out of direct sunlight.
How to Store Lemon Brownies
To keep your brownies tasting fresh and delicious, allow them to cool completely after baking. Then, store them 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 and zesty for up to 5 days, ensuring each bite remains as delightful as the first.
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.
Frequently Asked Questions
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 spritz of baking spray under the parchment keeps it from sliding around.
Yes, of course! 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.
These bar desserts bake twice. The sugar cookie crust is done when the edges are slightly browned and the dough appears mostly cooked in the center. Like sugar cookies, it’s ok if they are slightly underdone as they are supposed to be chewy. After adding the lemon topping you will bake again and can use mostly visual and touch to determine their doneness. The lemon topping will lose its shine and firm up as it cooks. The center should be set and not jiggly when you gently shake the pan.
Whether you’re looking for a lemony dessert or simply a change from regular fudge brownies, you simply can’t go wrong with the lemon brownies! The sugar cookie crust and lemon topping is a winning combination that is sure to be a real hit when y’all serve them up.
More Lemon Recipes
I love the flavor of this recipe and the ease of it. In fact, I just had to share with y’all more of my favorite citrusy lemon desserts that get a lot of attention in my house!
- Blackberry Lemon Bars
- Lemon Pound Cake
- Mango Lemon Bars
- Lemon Crinkle Cookies
- Strawberry Lemonade Bars
- Lemon Cinnamon Rolls
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Lemon Brownies
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Equipment
- 1 Stand mixer or hand mixer
Ingredients
- 16.5 oz sugar cookie dough package
- 1 stick unsalted butter softened
- â…” 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
- Preheat and Prep Your Pan. This step is key for an even bake and easy cleanup.
- Roll Your Lemons. Roll your lemons a few times back and forth on the table or counter before cutting them in half. This loosens up the inside and makes it easier to juice your lemons.
- Use Fresh Lemons. You will sacrifice flavor if you decide to use bottled lemon juice. Freshly squeezed lemon juice simply tastes better.
- Cutting Your Lemony 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. This prevents the dessert from sticking to the knife. Clean the knife if needed and repeat the process until the entire pan of brownies is cut.
- Sprinkle with Powdered Sugar. To give these bars to give them that classic lemon bar feel.
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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!!!