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Broccoli & Feta Brownies Recipe
Ash Tyrrell

Broccoli & Feta Brownies Recipe

I have to admit, the first time I made these broccoli and feta brownies, I wasn’t sure what to expect—but they completely surprised me. The texture is soft, slightly dense like a brownie, yet savory and full of flavor. I love how the salty feta pairs perfectly with the mild sweetness of broccoli.
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Total Time 40 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • fresh broccoli 2 cups, finely chopped – Use fresh instead of frozen for better texture and less moisture.
  • eggs 2 large – They bind everything together and give structure.
  • feta cheese 1 cup, crumbled – Go for block feta and crumble it yourself for better flavor.
  • olive oil 1/4 cup – Adds moisture and richness to the brownies.
  • milk 1/4 cup – Helps create a smooth batter; you can use any milk of choice.
  • all-purpose flour 1 cup – Provides structure; you can substitute with whole wheat for a healthier version.
  • baking powder 1 tsp – Helps the brownies rise slightly.
  • salt 1/2 tsp – Enhances all the flavors.
  • black pepper 1/2 tsp – Adds a subtle kick.
  • garlic powder 1 tsp – Boosts the savory flavor profile

Method
 

  1. Start by washing and finely chopping the broccoli into very small pieces. Smaller pieces help the brownies cook evenly and improve texture. Avoid large chunks as they can make the brownies crumbly.
  2. In a large bowl, whisk together the eggs, olive oil, and milk until smooth. This step ensures a well-combined base that will hold the batter together perfectly during baking.
  3. Now add flour, baking powder, salt, pepper, and garlic powder into the wet mixture. Stir gently until everything is combined without overmixing, which keeps the brownies soft.
  4. Add the chopped broccoli and crumbled feta cheese to the batter. Fold everything together gently so the ingredients are evenly distributed throughout the mixture.
  5. Line or grease your baking pan and pour the batter into it. Spread it evenly using a spatula so it bakes uniformly and has a nice even thickness.
  6. Place the pan in a preheated oven at 180°C (350°F) and bake for 25–30 minutes. The top should turn slightly golden, and a toothpick inserted should come out clean.
  7. Allow the brownies to cool in the pan for a few minutes before slicing. This helps them firm up and makes cutting easier without breaking apart

Notes

  • I always chop the broccoli very finely—it makes a huge difference in texture.
  • I prefer using high-quality feta because it adds a richer, tangier flavor.
  • I sometimes add a pinch of paprika for a subtle smoky taste.
  • I avoid overbaking, as it can dry out the brownies quickly.
  • Letting them cool slightly before cutting helps them hold their shape better.