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.

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Broccoli and Feta Brownies
Ingredients
- 7 oz broccoli florets
- 1 tsp olive 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 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.
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!!
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!