Bake them some more.....what have you got to lose? Your choices are make another recipe and wait until they are done before removing from the oven, re bake the under done ones, or serve raw brownies.
Seems easy to me.
Linda C

If they don't set after more baking, form them into balls, roll in cocoa and call them truffles.

Jo

I am baking them as we speak. Do you think I would bake another 30-35 minutes, or less? I agree Linda, what do I have to lose.

Jo, I love the idea of truffles if baking fails.

Thanks

If the center doesn't set and the outside edges do, you could crumble the brownies, press into a pan, top with softened ice cream and some nuts/sprinkles/ice cream topping and call it an ice cream pie or ice cream cake, depending on your choice of pan.

Or you could cut the firmer edges with a heart shaped cookie cutter...

I'd also try to rebake them before I did anything else with them. I'm a middle-of-the-road brownie eater. They're OK, I make them sometimes, but I don't like them super gooey, I like them chewy and fudgy, but not too soft in the middle.

Annie

That's the way I like them also Annie. Not too gooey as if they are not baked.

So how long would you have baked them a second time. I baked them 25 minutes more and they still seem soft and gooey but I'm cooling them in the freezer to see what happens.

Karen

I WOULD NOT bake them another 30 minutes. Five to ten should be more than sufficient. I took mine out of the oven after 35 minutes and put them in the freezer so that they would stop baking and cool quickly. The centre wasn't quite set but as they cooled it set up fine. Not gooey at all.

Let us know how you made out.

Ann

Thanks Ann, I have them in the freezer to cool them down before the party which is an hour and a half. I will let you know.

I cut a strawberry in half length ways leaving the leaves on. I dipped the tips half way up in white chocolate and I'm going to place one on the top of each brownie. I think they will look really pretty.

Karen

But....aftere you had chilled the brownies youw ould have to bake a while to even get them warm....and then cook.
Lakemayor, have you tested your oven's temperature recently?

Karen, it would depend if the brownies were cold from the freezer or at room temperature. I think at room temperature I'd have started with 10-15 minutes, but if they are cold, it would take longer.

Annie

Thanks everyone for your help but they did not turn out well. They were very gooey. They outer edges were pretty good but the middle was really not baked.

Linda, I am having trouble with the oven in our 5 wheel. I am buying a thermometer tomorrow. I don't think I will try to bake anything again until I figure out what is going on with it.

I do have to say that the taste was wonderful. Very sweet and rich. You only need a small piece.

Karen, I'm sorry the brownies didn't turn out quite right for you. Does sound like it is an oven problem. If you have any of the gooey brownies left, you might use them in a brownie ice cream sundae. Topped with warm caramel sauce. Or as Linda calls it "gravy".

Home Cookin Chapter: Recipes From Thibeault's Table

Caramel Sauce
=============
Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
Pinch of salt
2 teaspoons vanilla
. Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, Brownies and ice cream etc..

Thanks Ann, I do have some left over. That is exactly what I'll do with them. I appreciate everyone's help.

I'm sure it's a probably with my oven temperature.

Karen