Would lining a dark pan with foil inhibit the browning significantly?
For metal pans, lining them won't significantly affect the cooking time -- the reason they cook differently is because of how much radiant heat they reflect. (dark absorbs, light reflects).
For a glass pan, however, I would think that if you use aluminum foil, or something light and reflective, that it could make it cook more like a light metal pan, as the issue in the glass pan is that it allows almost all of the radiant heat through without reflecting it. I've never tested it, though.