Broccoli Cheddar Squares
These savory, golden squares are packed with fresh broccoli and sharp cheddar cheese, held together with a light, eggy batter. They're perfect for parties, meal prep, or a quick snack, and bake up with a wonderfully crisp top and tender interior.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium pot and colander
- Box grater (for cheese)
- Whisk and spatula
- Kitchen towels (for drying broccoli)
Ingredients
- 4 cups broccoli florets finely chopped (about 1 medium head)
- 2 cups sharp cheddar cheese shredded, divided (8 oz block recommended)
- 1 cup all-purpose flour spooned and leveled
- 1 cup whole milk or 2% milk
- 4 large eggs room temperature
- 1/3 cup unsalted butter melted and slightly cooled
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt plus more for broccoli water
- 1/4 tsp black pepper freshly ground
- 1/8 tsp cayenne pepper optional, for a hint of heat
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray. Bring a medium pot of salted water to a boil. Add the finely chopped broccoli florets and blanch for exactly 2 minutes. Immediately drain and rinse under cold water to stop the cooking. Squeeze the broccoli in a clean kitchen towel or paper towels to remove as much excess moisture as possible. This step is crucial for preventing soggy squares.
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, black pepper, and optional cayenne until well combined. In a separate medium bowl, whisk the eggs until smooth and frothy. Whisk in the milk and the melted, cooled butter until fully incorporated.
- Pour the wet egg mixture into the bowl with the dry flour mixture. Use a spatula to stir gently until just combined; a few small lumps are okay. Fold in the squeezed-dry broccoli and 1 1/2 cups of the shredded cheddar cheese. Mix until evenly distributed throughout the batter.
- Pour the batter into your prepared baking dish, using the spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top. This creates that beautiful, golden, cheesy crust.
- Bake on the center rack for 28-32 minutes, or until the top is deeply golden brown, the edges are pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean. Let the pan cool on a wire rack for at least 15 minutes before slicing into squares. This resting time allows the structure to set for clean cuts.
Notes
Chef's Tips:
• For the crispiest top, use freshly shredded cheese from a block; pre-shredded contains anti-caking agents that can inhibit melting.
• Let the squares cool fully in the pan before slicing for the cleanest edges.
• Serve warm or at room temperature with a side of ranch dressing or marinara for dipping.
Food Safety:
• Ensure eggs are cooked through (toothpick test clean) before serving.
• Refrigerate leftovers within 2 hours of baking.