Broccoli and Feta Brownie Bars
The response to my Spinach and Feta Brownies was so overwhelming, 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. They both taste delicious! Another great recipe that is similar to this one is my Mushroom Broccoli Brownies.
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Broccoli and Feta Brownies
Ingredients
- 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
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 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.
Notes
Nutrition
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Wow ! So good, I couldn’t stop eating it. This won’t last long in my house! 😁Thanks for another great recipe.
Excellent! My son was complaining why I would make such a recipe…..but then he had a bite and said “What the heck! This is 10/10 good!” Lol! And it truly IS delicious. All your recipes turn out delicious.
I just made this recipe today and it is wonderful.
Great Recipe, I make this and eat it everyday until gone . Love your recipes never had a fail yet ! 🙂
Can I use frozen spinach squeezed dry for this recipe
Thank you for wonderful, reliable recipes. Do these brownies freeze well? I will be using Gluten Free Flour. I’m having gluten free, vegetarian, guests for Thanksgiving and I’m trying to cook ahead and freeze.
The recipe tastes so good. I used spelt flour due to intolerance to white flour. I make them very often these days
Brilliant recipe. I’ve made it once but didn’t have dill so used mint and it was looovely!! I’m making it again today. Do you think I could use oat flour instead of almond flour?
Thank you
Have made these 4 times now. One with gf flour and they have come out delicious! I had no mozzarella one time and used Monterey Jack cheese with success! Thank you for a great recipe. I’ve shared it twice already.
Another delicious veggie dish Stella! I cut the recipe in half because I didn’t have enough feta & made it in a smaller pan; which only took 20 minutes. But so tasty. I’ll have to try the spinach ones now…thanks again Stella! 😃
Great recipe! my family loved it !🇺🇦
It’s simple, quick to make and absolutely delicious! 🙂
Yum! I used almond flour with great success! I only had Kirkland frozen 🥦, so I used a pouch of that (16oz). I roasted it in oven first to reduce potential sogginess (poured liquid down drain after taking the broccoli out of the oven). I was too lazy to pre-cook green onions, so threw them in raw. So delicious and easy, ευχαριστώ πολύ!! 🇬🇷
i’m in Australia & your recipes are swamped with Woolworth ads. So frustrating, I finally got the ingredients. will try more recipes though.
This was so disappointing. It never cooked, stayed soggy inside even after hours in the oven. That was after I added tons of flour after reading the “If batter is runny, add more flour, 1 tablespoon at a time, until it thickens a bit.” portion of the recipe. It would be great to get more clarity on what that means exactly — or just to put the right amounts in to begin with.
HI Elena, I’m so sorry the recipe didn’t work out for you! I’m really not sure what went wrong here.