Bravo, Mattie, for sharing with us this superlative brownie recipe! Your recipe produces the most luscious, rich, dense, moist, chewy brownies ever! I'm recently vegan by necessity (due to diverticulitis) and have been bemoaning the need to give up my beloved pies, cakes, cookies, waffles, and most of all -- brownies. I assumed that I was doomed to a future of ersatz, non-buttery, artificial tasting baked goods -- until I made your vegan butter last week. That butter was so wonderful that I used it all within a week on my whole-grain toast, rice pilaf, pasta, roasted potatoes, and morning oatmeal. (For three days my husband thought I was pulling his leg and was actually using an imported European butter from Whole Foods!) So then I began searching Mattie's recipes for brownies -- after all, any person who can make vegan butter taste so superbly buttery probably has a very good brownie recipe. Mattie did not disappoint me. Earlier today I made this recipe (following it exactly, except for the substitution of 1 t. almond extract in place of the instant espresso), and while the brownies were cooling, I whipped up Mattie's creamy chocolate frosting. One hour later, the brownies were consumed and heavenly bliss was achieved! Thank you so much for this extraordinary recipe, Mattie! I foresee many, many years of baking and enjoying a variety of luscious pastries, cakes, pies, cookies, and brownies. I intend to try Mattie's pie crust next, and I've no doubt it will be as excellent as his butter and brownie recipes. Yes, there is indeed life after dairy butter! Thank you again, Mattie!