I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
Most ovens keep inaccurate temperatures with respect to your setting. You may be setting it to 350, but it could be baking at 375. I would suggest investing in an oven thermometer. I've seen these for a dollar--well worth the investment.
I was surprised to find this out, but the pan color actually affects heat conduction. If you use a non-stick tin, for example, your brownies are more likely to burn. I've seen some people use silicone brownie pans to minimize this kind of uneven cooking.
If your problem is the center of the pan rather than the vertical center of the brownies, you could use