Can I make these brownies gluten-free?

Absolutely! As noted in the recipe, you can substitute the regular flour with either almond flour or a gluten-free all-purpose flour blend. The texture might be slightly different, but they'll still be delicious.

My family doesn't like feta cheese. Can I use something else?

Feta provides a distinct tanginess that works beautifully in this recipe, but if it's not a family favorite, try using crumbled goat cheese or even ricotta mixed with a bit of lemon zest to mimic feta's brightness. The texture and flavor will be different, but still tasty!

Can I prepare the batter ahead of time and bake it later?

I wouldn't recommend preparing the full batter too far in advance, as the baking powder will lose its effectiveness and the vegetables might release too much moisture. However, you can prep all the components (blanch the broccoli, sauté the scallions, measure dry ingredients) up to a day ahead, then assemble and bake when ready.

What can I serve with these savory brownies to make a complete meal?

These versatile squares pair beautifully with soup (especially tomato), a hearty salad, or roasted vegetables. For a more substantial meal, add a protein like grilled chicken or fish on the side.

Broccoli and Feta Brownies Recipe

Description

These Broccoli and Feta Brownies are a delicious savory twist on traditional brownies. Packed with healthy ingredients like broccoli and flavored with feta, mozzarella, and pecorino cheese, they’re perfect for brunch, snacks, or a light side dish.

Ingredients

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Vegetables and Seasonings

- 7 oz broccoli florets
- 1 tsp salt
- 1 tsp oil
- 4 scallions, diced
- 3 tbs fresh dill, chopped

Base Batter

- 1 1/4 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs, lightly beaten
- 1/4 cup olive oil

Cheese

4 oz feta cheese, large crumbles
4 oz mozzarella cheese
3 tbs grated pecorino cheese

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Instructions

Prepare the Oven and Dish: Preheat your oven to 375°F. Lightly spray a medium-sized baking dish (about 10½ x 7½ inches) with olive oil.
Cook the Broccoli: Bring some water to a boil in a pot. Add the broccoli florets and 1 tsp salt. Return to a boil and cook for 1 minute. Remove the broccoli and place it on a paper towel-lined plate to dry. Roughly chop the broccoli.
Sauté the Scallions: Drain the pot, wipe it clean, and heat 1 tsp olive oil. Sauté the scallions for 1 minute on medium-high heat. Remove from the pot and set aside.
Prepare the Batter: In a large bowl, whisk together the flour, baking powder, and salt. Add the milk, eggs, and ¼ cup olive oil, mixing until the batter is thick. If the batter is too runny, add more flour 1 tablespoon at a time until it thickens slightly.
Combine Ingredients: Fold in the feta cheese, mozzarella cheese, broccoli, scallions, and fresh dill into the batter.
Assemble and Bake: Transfer the mixture to the prepared baking dish, spreading it evenly with a rubber spatula. Sprinkle the grated pecorino cheese over the top and lightly spray with olive oil.
Bake and Serve: Bake for 45-50 minutes or until the top is golden brown. Allow the dish to cool for 10 minutes before slicing and serving.

Notes

I used 2 small broccoli crowns to get the 7 ounces of small florets. I trimmed the large chunk of the stalk.
You can substitute almond flour or gluten-free all-purpose flour for the regular flour.
Store leftovers in an airtight container in your fridge.
If you use a larger baking dish, the bake time will be shorter, but the brownies will be thinner.
For a variation, try Spinach and Feta Brownies (linked in the original article).

Nutrition

Serving Size: 1 piece
Calories: 160
Sugar: 1g
Sodium: 320mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 6g
Cholesterol: 32mg