Broccoli and Feta Brownies

I had to follow up with these savory little treats.
@hungryhappens

Broccoli + Feta Brownies (recipe is on my site: HungryHappens.Net)

♬ original sound – Stella Drivas

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 feta brownies

Broccoli and Feta Brownies

5 from 2 votes
Servings: 12
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr

Ingredients 

  • 7 oz broccoli florets
  • 1 tsp olive oil
  • 4 scallions, diced
  • 3 tbs fresh dill, chopped
  • 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

Instructions

  • 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 water from the pot and wipe it clean. Add in the 1 tsp olive oil and scallions. Cook on medium low heat for 2 minutes. Remove from heat, stir in the dill and transfer to a plate.
  • 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 thick. If batter is runny, add more flour, 1 tablespoon at a time, until it thickens. Lastly, fold in the feta, mozzarella, broccoli and scallions/dill. Transfer mixture to your baking dish and spread out evenly with a rubber spatula. Sprinkle the top with the grated pecorino and bake for 45-50 minutes or until top is golden brown. Allow to cool 10 minutes in the pan and then serve.

Notes

I used 2 small broccoli crowns to get the 7 ounces small florets. I trimmed the large chunk stalk.
Store leftovers in an airtight container in your fridge.
If you use a larger baking dish, the bake time will be shorter, but brownies will be thinner than mine.
Spinach and Feta Brownies linked here.

Nutrition

Calories: 173kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 419mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 1mg
Author: Stella

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