the perfect brownie

I would be called, by definition, the antithesis of a perfectionist. Unless you count my cooking. I have a tendency to pursue something until I get it perfect (according to my taste). I spent five years on hash browns alone (not in a row - and yes - I have perfected them!!) I think I have found my brownie; it must be slightly moist in the middle, but not raw. It must be frosted to enhance - not overpower, and filling the brownie with stuff is just taking the consumer's mind off of how dull the brownie would be otherwise. Like Bill's landscapes, they don't need a dear or duck, they work on their own.
I am currently working on a thin and crispy pizza crust, so if you have any ideas....
Now I will share my brownie with you:
4 squares unsweetened choc
1 1/2 sticks butter
(melt together, then add)
3 eggs
1 tsp vanilla
(mix together and add)
1 cup flour.
Mix together put into oiled 9X13 pan, cook 350, 30 minutes
toothpick comes out with a little on it.

Frosting:
1 stick butter (melted)
2/3 C dark chocolate cocoa powder
1/3 C milk
1 tsp vanilla
make it thick - put on hot brownies and let the flavors cool together!
3 C. powdered sugar