The response was so immense to my Spinach and Feta Brownies that I had to come back with a broccoli version. I was going to go with broccoli and cheddar but since I have always loved the feta cheese and broccoli combination I made these. They were born to be together. SO happy I did.
The ingredients are so simple and straightforward. I used 2 medium sized broccoli heads. Only the florets should be 7 oz. Not the large, chunky stalk. Once the broccoli comes to a boil, you only let it cook for 1-2 minutes and then promptly remove them. You don’t want mushy broccoli.
One of my favorite parts of this bar is the crusty exterior. It’s gorgeous and appealing and crispy to the mouth. Also, I decided to go with some olive oil in place of the butter from the Spinach version. Can’t really taste the difference and will always make with olive oil moving forward to stay on the healthy Mediterranean track.
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Broccoli and Feta Brownies
- Preheat your oven to 375°F. Lightly spray a medium sized baking dish with olive oil. My dish was 10½ x 7½" in size.
- In a pot, bring some water to a boil. Add in your broccoli florets and 1 tsp salt. Return to a boil and after 1 minute remove the broccoli to a paper towel lined plate to dry. Give them a 5 second rough chop. Drain the same pot of its water and wipe clean. Heat the 1 tsp olive oil and saute your scallions for 1 minute on medium high heat. Remove from pot and set aside.
- In a large bowl, whisk together the flour, baking powder, salt. Add in the milk, eggs and 1/4 cup olive oil and mix. Batter should be somewhat thick. If batter is runny, add more flour, 1 tablespoon at a time, until it thickens a bit. Lastly, fold in the feta, mozzarella, broccoli, scallions and dill. Transfer mixture to your baking dish and spread out evenly with a rubber spatula. Sprinkle the top with the grated pecorino and spray with olive oil. Bake for 45-50 minutes or until top is golden brown. Allow to cool 10 minutes in the pan and then slice and serve.