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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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!
Hi there,
I made this and it is delicious but I find it quite dense and moist…is that how it is supposed to be, I think I was expecting it to be more cake like.
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.
added 3 tbls roasted hatch peppers, e stalks celery finely chopped, parsley, fresh mint, cup of fresh super greens chopped, used almond milk and gf all-purpose flour. reduced olive oil to 1 tbls. excellent.
Very excited to make these!! I’m new to cooking and have a few questions. Any downside to roasting the broccoli first instead of boiling? Also, do you think using extra Feta (or pecorino) in place of mozzarella would be too overpowering? Thank you!
Phenomenal!! This makes me want to eat broccoli every single day of my life! My husband accidentally got fresh mozzarella and it was still delicious with that too!
Just perfect. Salad or soup on the side always complements this delicious and easy-to-make recipe! I have made this three times now and it is fool-proof. I use one less egg and it still comes out delicious – that is only because I prefer a less egg taste. Absolutely five stars!
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
I made it and it was very delicious! I liked it so much that I shared the recipe with my mom and she also made it and loved it! Thank you, Stela! ❤️
Really, really good!
Made it today for the second time by request :). I needed a smidge more flour each to thicken it up.
I make this at least twice a month, sometimes I add spinach and/ or mushrooms. It’s delicious. I love to know I have breakfast or lunch for a few days ( if no one else eats it). Love your recipes.
My husband love and hates Greek recipes. So I change the mozzarella with cheddar but less quantity added more feta. Also added the stalk of the broccoli but we eat it usually. Change the scallions with onions. He says that they make him feel heavy(what does he know!) and ditch the dill. It was a success. I will slowly use the normal recipe now that he like it the variation! Thank you! It is an amazing recipe and just having extra broccoli in our lives it is an added bonus x
Delicious! A few steps, but worth it!
HI Jean, Yes, worth the little extra work! Thanks for trying out the dish!
Very tasty indeed!
This sounds amazing and looks delicious!
Could I exchange the flour with almond flour? I’m on A low carb diet.
Thank you!
Cora
Hi Cora, you could try. Others have had success but I have not tried it myself so I cannot say for sure!
Did you try with Almond flour?
Would you recommend using frozen broccoli (I happen to have two bags I need to use)
Hi Jen, thawed and dried – yes!