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Broccoli and Feta Brownie Bars

My favorite combination of broccoli and feta in a tasty little bar.

@hungryhappens

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

♬ original sound – Stella Drivas

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!

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

broccoli feta brownies

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Broccoli and Feta Brownies

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Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour

Servings 12
Calories 173kcal
Author Stella

Ingredients

  • 7 oz broccoli florets
  • 1 tsp 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

US Customary – Metric

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

I used 2 small broccoli crowns to get the 7 ounces small florets. I trimmed the large chunk stalk.
You can sub in almond flour OR gluten free all purpose flour here!
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