Brownies from last Tuesday were my biggest baking disaster ever

I followed a new recipe to the letter, used my grandma's 9x13 pan, and the middle sunk into a goopy pit while the edges turned into hockey pucks after 35 minutes at 350. Turned out my oven runs 25 degrees hot, and I never checked with a thermometer. Has anyone else had a pan that just ruins every batch no matter what you adjust?

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