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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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.
I use the same gluten free flour and use only 1/2 cup milk … plant based milk. They turn out very well.
I use the same gluten free flour and use only 1/2 cup milk … plant based milk.
I am very pleased with this! I need to offer snacks for guests on Christmas Day, and I tried this recipe out tonight as I had most of the ingredients. Since this was a trial run and I needed to make a little something for dinner anyway, I cut the recipe in half and used a smaller pan. Baked for only 30 minutes. I used yellow onions instead of scallions and dried dill weed because I didn’t have fresh. No pecorino or Parmesan so I sprinkled the top with grated goat cheddar. I had the broccoli, feta and mozzarella. I am thrilled I’ll be able to offer this easy to assemble dish to guests on Christmas. Thank you!
Listen!! Run to the kitchen and make these now! They are incredible! One of the best things to ever come out of my oven. I didn’t have mozzarella so I substituted with a really good sharp provolone cheese and I used red onion instead of scallions. I also seasoned my batter a bit with some salt, pepper, and a bit of dried oregano… and let me tell you…Amazingggg! Thanks for the recipe. Stella you’re the best!
Absolutely delish… thanks for sharing all these recipes.
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!
Very good. My family liked it. Substituted Parmesan for the Pecorino.
Hi Donna! PERFECT glad it was a hit with everyone!!
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!
Can I freeze these?
Yes, they freeze very well.
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!
The carb value is a little too high ( T2 diabetic)
Do you think almond flour would work?
These look sooooo delicious!
I always use the Italian spice blend with this recipe and make 12 muffins….so yummy.
I use the Italian spice blend with this recipe and make 12 muffins….so yummy.
These are amazing!
Glad you liked them! Thanks for the rating too!
If I need to make them the day before, would I warm them covered in foil still in the pan? Is there a preferred way? Or are they really much better made and served immediately?
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!
made these! they are so yummy! used parmesan, since did not have pec cheese, and also added chopped, blanched kale and garlic powder! making again😀
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!!
Delicious, just delicious. I’ve made it already with different veggies, even mushrooms.
That’s awesome! The variations are definitely endless and delicious!!
Great idea!!
Sounds delicious with mushrooms. May I ask weight / volume of mushrooms you used?
It was quite delicious! I’m a feta lover so I had to try this dish. The only caveat is that my boyfriend is lactose intolerant, so I had to modify a bit ( he can tolerate feta but none of the other dairy). So I used oat milk instead of regular milk, and lactose- free shredded mozzarella, and skipped the pecorino on top (although I wouldn’t if I make it only for myself… lol) but used breadcrumbs instead.
The other thing I did is skipped the blanching of the broccoli and sautéing of the scallions (cause it was too late and I got lazy). I added them raw and everything baked well, the broccoli are perfect (not mushy, just the way I like it). I was wondering why there’s a need to branch and sauté anyhow?
And finally I increased the ingredient amounts by 1/3 because I had more broccoli in the fridge than needed to be used and my baking dish is 13x 9”, which a bit bigger than the recipe’s dish size.
I’d repeat the dish!
Is it supposed to be a bit doughy inside once baked or fluffy?
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!