Yes, and yes! lol. I just like brownies.
You could try a couple of things. I usually bake my brownies in a glass baking dish, not a metal one. You could also place your pan on top of a baking sheet to see if that helps at all. If you have an oven thermometer, check the temperature of your oven to see if it's calibrated correctly. Plus, some brownie recipes are meant to be on the gooey side!! Are you using a mix or a scratch recipe? I've also read about people wrapping the sides of the pan in foil to keep the edges from burning, though I've personally never tried that.
Also, here's some info from King Arthur flour on what they call the "divot test" lol. (can be found on
this page)
Translation: A toothpick or cake tester, inserted into the center and poked around a bit, will reveal no unbaked batter—just very moist crumbs. Let me stress: VERY moist crumbs. In my 350°F oven here in the test kitchen, that’s a consistent 30 minutes.
Yes, this doneness test makes a divot in the center of your beautiful pan of brownies. But since you’ll cut them into squares anyway, so what? Save the divoted one for yourself.
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