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. 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, lemon juice, lemon zest and vanilla extract 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 and a toothpick inserted in the center comes out clean. Cool and serve.
Makes 16 brookies.