I'm a moderately good baker, follow recipes very well, but lately have been struggling to get a few baked goods to come out baked evenly. Some examples are: "sl utty brownies" a chocolate cake and a pretzel crusted/sugar cookie/brownie bar (basically a layer of pretzel crust, a layer of sugar cookie, and then topped with brownie batter). I'm usually the star baker that everyone at work is counting on for the next best treat. Lately, I've been more of the guy coming home with a full pan. My problem isn't taste, it has been doneness. I've always baked in a clear glass, 13x9 pan, and until lately, I don't recall having so many issues. Basically what happens is the edges are over done (hard and dry) and he centers are half baked at most. The pretzel crusted/sugar cookie/brownie bar I made last night baked at 350 for 45 minutes. The directions called for 40-45. I didn't dare bake it more or the edges would have been rocks. My first thought is it is my pan choice. Should I be using a metal pan? This is getting frustrating. Any advice? If you need more details, please ask. Thanks for your time! OH, I should add that I'm using a conventional electric oven for home use.