Lemon Brookies

Name: Lemon Brookies
Ingredients: 1 package Refrigerated Sugar Cookie Dough (16.5 Ounce Package); 1 stick Unsalted Butter, Softened; 2/3 cups Granulated Sugar; 1/4 teaspoons Salt; 3/4 cups All-purpose Flour; 2 whole Large Eggs; 2 Tablespoons Fresh Lemon Juice; 2 Tablespoons Lemon Zest; 1 teaspoon Vanilla Extract

9 ingredients

6 steps

Ingredients

1 package Refrigerated Sugar Cookie Dough (16.5 Ounce Package)
1 stick Unsalted Butter, Softened
2/3 cups Granulated Sugar
1/4 teaspoons Salt
3/4 cups All-purpose Flour
2 whole Large Eggs
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Lemon Zest
1 teaspoon Vanilla Extract

Directions

1

Preheat oven to 350 F. Spray an 8 x 8-inch baking dish with cooking spray. Set aside.
2

Add a little flour to your fingers to break apart the cookie dough. Evenly press sugar cookie dough into the bottom of the baking dish. Bake for 12 minutes. Remove pan from oven, set it on a rack and allow cookies to cool for 10 minutes.
3

While the cookie crust cools, add butter, sugar, salt and flour into the bowl of a stand mixer and beat until combined.
4

In a separate bowl, whisk together the eggs, lemon juice, lemon zest and vanilla extract until combined. Pour this into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
5

Carefully spread lemon brownie batter evenly over the 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 and a toothpick inserted in the center comes out clean. Cool and serve.
6

Lemon Brownie recipe adapted from Rita's Recipes.