Lemon Brookies

The perfect cross between a brownie and a cookie



1 package Pillsbury sugar cookie dough
1 stick unsalted butter, softened
2/3 cup granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
2 large eggs
2 Tablespoons fresh lemon juice
2 Tablespoons lemon zest
1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Add flour to your fingers to break apart cookie dough. Evenly press sugar cookie dough into the bottom of the 8x8 baking pan. Bake for 12 minutes. Remove baking 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. Pour into the flour mixture and beat 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 a bit). Bake for 20-25 minutes, or until they turn golden on the edges.

Let cool, cut into squares and dust with powdered sugar.

How to Serve it Up

Square Dessert Plate
All Occasion Napkins
Dessert Plate