Burning around the edges

Have you checked the temperature with a thermometer? What type of oven is it? Conventional or convection? What type of pans are you using? Are they light or nonstick (the metal ones)? How much room is there around them?

I've never noticed a huge difference when making alot of things, but with brownies, there is a huge difference between using light pans, and dark or nonstick pans. If your pans are dark or nonstick, try decreasing the temp and adjusting the cooking time to accommodate the change. It also can vary according to recipe. I made several batches of brownies for a bake sale, and there was one recipe, no matter what I did, it would not cook in the center before the outside was hard as a rock. I changed the recipe and that solved that.

Also when spreading the batter in the pan, make it so there is a slight indentation in the center. It will even out for the most part during the baking, but it seems to help the center get a little bit of a headstart.

Get an oven thermometer and check the temperature on your oven. Even a 10 degree difference can matter. Make sure it's at the proper temperature before putting the brownies in. Make sure your ingredients are the same (room) temp. Don't over-mix the batter. Use light (colored), uncoated, medium to heavy weight pans, and you can line the edges in foil or use those cake strips around the sides of the pan in the last 15 min or so.

Hope this helps.

kimberly