2 cups rye flour
3 cubes beef bouillon cube
2 slices fresh mushrooms
1/3 cup chopped green bell pepper
1 cup sliced carrots
1/4 cup chopped onion
2 eggs
1 teaspoon vanilla extract
1 teaspoon dried oregano
salt and pepper to taste
1/2 cup chopped mushrooms
In a large bowl, mix the rye flour cubes, bouillon cubes, mushrooms, green pepper, carrots, onion, eggs, vanilla, oregano and salt and pepper. Chill dough for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or 9x9 inch pan).
On a floured surface, roll each portion of the brownie brownie to fit the bottom and sides of the 9x13 inch pan. Brush the edges with water to form a smooth surface. Place brownie slices on the bottom and sides of the prepared pan.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Cool completely before cutting into squares.