Hello everyone this is my first post here. So far I love the site Anyway... I am having a heck of a problem with making the brownies. For some reason when I am making sheet cakes they come out just fine. The problem arises whenever I make brownies. I am using a Garland Master 450 Convection oven with 6 racks in 12 slots. There are two speeds for the fan high/low and the fan is in the back of the oven. It forces the air around the sides of the oven for circulation. The problem I am having is that the ends of the brownies, and to a lesser extent the sides, are rock hard by the time the middle is done. My food cost is insane and got chewed out about it by the Sous Chef last night, and deservedly so. I have been running the ovens at the recommended temp of 325 and have done tests and the heat is even across the face of the sheet pan in the center rack. My ovens run about 5 deg low. Also have been running with the fan on high. I have been trying to make sure I get the brownies nice and even and for the most part have been able to do that. The only possible thing I can come up with that might be the cause is the fan running too fast/high or over filling the oven. Other than that I am at a loss. The mixes (Ghiradelli) are fairly straight forward. I am following directions and adding 1/3 cup water and oil and 1 egg (liquid eggs) per bag. Any suggestions will be greatly appreciated.