Broccoli and Feta Brownies
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.
Thank you for swinging by Hungry Happens! If you create this dish or any other recipe from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Broccoli and Feta Brownies
- 7 oz broccoli florets
- 1 tsp oil
- 4 scallions, diced
- 3 tbs fresh dill, chopped
- 1¼ cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 4 oz feta cheese, large crumbles
- 4 oz mozzarella cheese
- 3 tbs grated pecorinio cheese
- 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.
For the vegetarian option, how can I substitute eggs?
Hello! I havent tried it with an egg sub, but if I were to, it would be with 2 flax eggs. Should work…
Please let us know if you try it and the outcome! Thanks!
Delicious, just delicious. I’ve made it already with different veggies, even mushrooms.
That’s awesome! The variations are definitely endless and delicious!!
Sounds delicious with mushrooms. May I ask weight / volume of mushrooms you used?
These are a hit for dinner or at parties! Simple, quick, and easy to make, as soon as these are put down on the table they’re gone. I complement the other flavors in the recipe by adding 1-2tsp garlic powder, delicious.
Hi Mavis! Thanks for the helpful feedback! And that’s the same path they take in my house too lol gone in 60 seconds!!
Can you prep this the night before and bake next day? Looks delicious!!
Hi Christina, yes, you can do that!
Thank you so much! Love all your recipes, thank you for sharing them with all of us!
These are amazing!
Glad you liked them! Thanks for the rating too!
I made this for a potluck with a Mediterranean theme. I followed the recipe and baked in 2 regular sized pie pans. I baked for 30 minutes. Perfect. I made it again, and made half the recipe for one pie. What a great recipe. No substitutions needed
Hi Carol! Well done! Thank you for trying out the recipe and the wonderful feedback!
Absolutely delicious – I did use the broccoli stalk, and it still turned out great
Hi Susan! Glad you used the stalks too! Dont want to waste all those nutrients! Thank you for the comment too!
Very good. My family liked it. Substituted Parmesan for the Pecorino.
Hi Donna! PERFECT glad it was a hit with everyone!!
These look great! How do you think these would freeze? I’m prepping post-partum food and think these would be great to have in the freezer to pop into the toaster oven when I need a snack. Have you tried freezing?
Hi Natalie! Congratulations on your new addition!! Yes, these can be frozen definitely. Enjoy!
Oh my goodness—this is SO delicious! I had to make it gluten free, so I used the Bob’s Red Mill 1:1 flour mix, and I can only handle sheep or goat dairy, so I went with a sheep feta and a goat Gouda instead of the mozzarella. It worked fantastically well.
Hi Amy, awesome! Glad you liked the dish and thanks for sharing you feedback with everyone! Will definitely help someone for GF option.
Would you recommend using frozen broccoli (I happen to have two bags I need to use)
Hi Jen, thawed and dried – yes!
This sounds amazing and looks delicious!
Could I exchange the flour with almond flour? I’m on A low carb diet.
Hi Cora, you could try. Others have had success but I have not tried it myself so I cannot say for sure!
Delicious! A few steps, but worth it!
HI Jean, Yes, worth the little extra work! Thanks for trying out the dish!
i made this dish for NYE, everyone if use had to bring a dish and mine had so many compliments! they loved it! thanks for sharing. i will be making it tomorrow so I came back to your recipe for a quick refresher 🙂 x
How yummy ! Absolutely love this immensely convenient snack, for times when I’m wrapped up in work and only many hours + several cups of coffee later do I realize my stomach is grumbling.
Easy and delicious. Looking forward to trying with mushrooms. What other veggies has anyone tried?
Hi Annmarie, glad the bars were enjoyed! Thanks for the rating!
making this tonight. Can I prepare in advance and bake later?