Broccoli and Feta Brownies
A friendly, slightly cheeky twist on savory baking: these Broccoli and Feta Brownies are a handheld way to enjoy garden-fresh broccoli with tangy feta wrapped into a tender, savory square. Think of them as the savory cousin of a classic herb bread — perfect for lunchboxes, picnics, or a quick snack that feels a little grown-up. If you love mixing vegetables into baked goods, this one’s an easy win and a fun conversation starter — similar cozy savory recipes can be found in this roundup of hearty dishes like beef and broccoli stir-fry recipes.
Why make this recipe
- They’re an efficient way to sneak more greens into lunches or snacks without fuss.
- The feta adds a salty, creamy contrast to the bright broccoli, so each bite feels balanced.
- They’re portable, freezer-friendly, and easy to customize for picky eaters.
Step-by-Step Guide to Making Broccoli and Feta Brownies
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of red pepper flakes (optional)
- ¾ cup milk (any type, dairy or non-dairy)
- ½ cup olive oil
- 2 large eggs, at room temperature
- 1 cup (about 120g) finely chopped fresh broccoli florets
- ¾ cup (about 90g) crumbled feta cheese
- ¼ cup chopped fresh parsley (optional)
Step 1 — Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C) for at least 15–20 minutes to ensure even heat. Grease an 8×8-inch (20x20cm) square baking pan generously with olive oil or baking spray. For easiest removal, line the pan with parchment paper leaving an overhang on two sides.
Step 2 — Prepare Broccoli
Steam the finely chopped broccoli florets until crisp-tender, usually 3–5 minutes. Immediately transfer to a colander and rinse under cold water to halt cooking and keep that pretty green color. Drain thoroughly and press out excess moisture using a clean kitchen towel or paper towels — removing water is essential to avoid a thin batter and soggy baked squares.
Step 3 — Prepare Feta and Eggs
Crumble the feta to bite-sized pieces if it isn’t already. Bring eggs to room temperature for better emulsification; if you forgot, pop them in a bowl of warm water for 5–10 minutes.
Step 4 — Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and a pinch of red pepper flakes (if using) until evenly blended.
Step 5 — Combine Wet Ingredients
In a medium bowl, whisk the milk, olive oil, and the two room-temperature eggs vigorously until smooth and slightly frothy.
Step 6 — Merge Wet and Dry Mixtures
Pour the wet mix into the dry ingredients and stir with a sturdy spatula or wooden spoon until just combined. A few small lumps are fine — overmixing will toughen the brownies.
Step 7 — Fold in Broccoli, Feta, and Parsley
Gently fold in the well-drained broccoli, crumbled feta, and optional chopped parsley. Use a light hand to keep the broccoli pieces intact and evenly dispersed.
Step 8 — Transfer and Bake
Spoon the batter into your prepared pan and spread it evenly. Bake at 375°F (190°C) for 25–30 minutes, or until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 9 — Cool Completely
Remove from oven and let the pan cool on a wire rack for 30–45 minutes. Cooling fully helps the brownies set and makes slicing much cleaner.
Step 10 — Slice, Serve, and Store
Lift the slab from the pan using the parchment overhang and cut into 9 or 16 squares, depending on how generous you want servings to be. Serve warm or at room temperature.
How they come together — a few notes while you bake
- Texture: The baking powder gives a light lift so you don’t end up with a heavy loaf; the olive oil keeps crumbs tender and moist.
- Flavor balance: Feta’s saltiness contrasts with the mild broccoli; herbs like parsley brighten each bite — add dill or chives if you prefer.
- Moisture control: The steaming-and-draining step for broccoli is the single most important thing to avoid soggy brownies.
Storage Tips for Broccoli and Feta Brownies
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keep in a sealed container for up to 1 week at 35–40°F (2–4°C).
- Freezer: Wrap squares individually or stack with parchment in between, then store in a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator overnight or reheat from frozen in a low oven.
Serving Suggestions for Broccoli and Feta Brownies
- As a light lunch: Pair a warm square with a crisp green salad dressed in lemon vinaigrette.
- Picnic or snack: Pack alongside sliced tomatoes, olives, and a handful of grapes for a balanced snack box.
- Appetizer platter: Cut into small squares and serve with hummus, roasted red pepper dip, or herbed yogurt for dipping.
- Brunch: Serve with soft-boiled eggs and a smear of herbed cream cheese for a brunchy spread.
Tips to make Broccoli and Feta Brownies
Q: How do I keep them moist?
A: Use full-fat feta and avoid overbaking; remove the brownies from the oven as soon as a toothpick shows only a few moist crumbs.
Q: Can I use frozen broccoli?
A: Yes — but thaw and drain it fully, then press out excess water with paper towels before folding into the batter.
Q: How do I prevent the feta from sinking?
A: Toss crumbled feta lightly in a teaspoon of flour before folding into the batter — this helps suspend it evenly.
Variations (one bullet + one paragraph)
- Spinach and Feta: Substitute the broccoli with equal weight of finely chopped fresh spinach, squeezing out excess moisture before mixing.
If you want to experiment beyond the broccoli-and-feta base, try adding toasted pine nuts for crunch or swap the olive oil for melted butter for a richer flavor. You can also fold in a handful of shredded cheddar for an extra melty bite; keep in mind that stronger cheeses may reduce the need for added salt.
FAQs
Q: Can these be made gluten-free?
A: Yes — use a 1:1 gluten-free baking flour blend that includes xanthan gum, and check that your baking powder is gluten-free.
Q: Can I make the batter ahead of time?
A: Mix the dry and wet ingredients separately and combine (with broccoli and feta folded in) just before baking. If you must make batter ahead, refrigerate for no more than 12 hours and bring to room temperature before baking.
Q: Are these suitable for vegetarians?
A: Yes, they’re vegetarian-friendly. For a vegetarian note: ensure the feta is made with vegetarian rennet if that’s a concern.
Q: How can I reheat leftovers?
A: Warm gently in a 325°F (160°C) oven for 8–10 minutes, or microwave single squares for 20–30 seconds until just warmed through.
Q: Can I swap the feta for a milder cheese?
A: You can, though feta’s briny tang is part of the appeal. Try ricotta mixed with a little lemon zest for brightness, but expect a milder flavor profile.
Variation details and substitutions (comparison-style)
- Feta vs. Goat Cheese: Feta delivers crumbly saltiness; goat cheese is creamier and tangier. Use goat cheese if you want a softer mouthfeel and slightly more pronounced tang.
- Broccoli vs. Spinach: Broccoli keeps a bit more bite and texture in the finished square, while spinach gives a softer, more uniformly green result — both work well when properly drained.
Troubleshooting common issues
- Too dense: You may have overmixed the batter; mix just until combined and keep an eye on bake time.
- Soggy center: Broccoli wasn’t drained sufficiently or brownies were underbaked. Steam broccoli briefly and press it dry; extend bake time by a few minutes if needed.
- Too salty: Feta brand can vary; taste before adding additional salt. If already baked and too salty, pair with plain sides (yogurt dip, plain salad) to balance.
Meal planning and pairing ideas
- Make a batch on Sunday for weekday lunches: Combine with a grain salad, a fresh fruit cup, and a small container of yogurt.
- Add a protein boost: Top warmed squares with sliced grilled chicken or a smear of tuna salad for heartier dinners.
- Kid-friendly tweaks: Chop broccoli extra-fine and reduce red pepper flakes; consider adding a mild shredded cheese to win over young palates.
Nutritional notes
These savory brownies offer a solid vegetable serving via broccoli and protein from both eggs and feta. Olive oil keeps the fat profile largely monounsaturated, and you can control sodium by choosing a lower-salt feta or rinsing a salt-packed variety briefly and patting dry.
Make-ahead and freezing tips
- Bake the full pan, cool completely, and slice before freezing. Wrap individual squares in parchment and foil or place parchment between layers in a freezer-safe container to prevent sticking.
- To reheat straight from frozen, unwrap and warm in a 325°F (160°C) oven for 15–20 minutes until heated through.
Kid-friendly and picky-eater strategies
- Cut broccoli very small or pulse briefly in a food processor if you need it to “disappear.”
- Add a tiny amount of smoked paprika or a teaspoon of honey to the wet mix (yes, a touch of honey can round flavors) to appeal to younger palates.
Entertaining and presentation ideas
- For a party, cut into small bite-sized squares and place on a platter with toothpicks, alongside mini skewers of cherry tomatoes and mozzarella.
- Dress each square with a dollop of herbed yogurt or tzatziki and a sprinkle of lemon zest for an elegant hors d’oeuvre.
Final prep checklist
- Preheat oven thoroughly.
- Steam and thoroughly drain broccoli.
- Use room-temperature eggs.
- Don’t overmix batter.
- Cool fully before slicing.
Conclusion
These Broccoli and Feta Brownies are a creative, salty-savory bake that’s versatile for snacks, lunches, or party bites. For another recipe that uses similar flavor pairings and a slightly different approach to savory baking, check out Broccoli and Feta Brownie Bars – Hungry Happens, and for inspiration on a leafy alternative, see Spinach and Feta Brownies – iFoodReal.com.
Print
Broccoli and Feta Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A friendly twist on savory baking, these Broccoli and Feta Brownies are a portable delight that mixes garden-fresh broccoli with tangy feta in a tender square.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of red pepper flakes (optional)
- ¾ cup milk (any type, dairy or non-dairy)
- ½ cup olive oil
- 2 large eggs, at room temperature
- 1 cup (about 120g) finely chopped fresh broccoli florets
- ¾ cup (about 90g) crumbled feta cheese
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan with olive oil or baking spray.
- Steam the broccoli florets until crisp-tender (3–5 minutes) and rinse under cold water to stop cooking. Drain and press out excess moisture.
- Crumble feta into bite-sized pieces and bring eggs to room temperature.
- In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, onion powder, and red pepper flakes.
- In another bowl, whisk the milk, olive oil, and eggs until smooth.
- Combine the wet mixture with the dry ingredients until just mixed. Small lumps are fine.
- Fold in broccoli, feta, and parsley gently.
- Spread the batter in the prepared pan and bake for 25–30 minutes until edges are golden.
- Let cool on a wire rack for 30–45 minutes before slicing.
- Serve warm or at room temperature.
Notes
These brownies are portable, freezer-friendly, and can be customized for picky eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: broccoli, savory baking, feta cheese, vegetarian snacks, healthy brownies
