Okay, so originally at my shop, we used to bake sheet trays of each of our bars, then cut them to refill the cases as needed. In trying to streamline and make things easier (apparently not everyone can cut in straight lines ) I found these awesome 3x3 square cups for baking. Annoyingly enough, our perfect brownie recipe for sheets now collapses in the center when baked in these cups. It forms a beautiful crust, we temp the inside so it's clearly fully cooked, however when taken out to cool the center collapses and the inside turns more fudge-like than brownie like. We've attempted changing oven temps, room temp batter, cold batter, longer bake times, shorter bake times, filling more & filling less and still can't come up with a solution. Does anyone know how to fix this?!