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Creamy brownie pops with crispy edges make you proud as you prepare them to perfection.

Brownies are the perfect treat for any chocolate lover since the ingredients are simple and all you need is the correct set of equipment, including the appropriate brownie pan size.

Although brownies may be baked in almost any baking dish, it is strongly advised that you use a brownie baking pan designed specifically for making brownies.

Brownie pans include a nonstick coating, a flexible construction, and inserts to equally split the brownies when baking.

These characteristics make making brownies so easy and fast that you’ll be doing it all the time.

What is the size of a brownie pan?

Brownie pan size, for example, makes a huge impact in the quality of your brownies. If you want your brownies extra gooey, bake them in a bigger, deeper pan.

Nevertheless, if you prefer your brownies extra-crisp, use a shallower pan.

But be careful with shallow pans since if you go too tiny, the central part may not be thoroughly cooked.

This will also change the depth of the batter, which will increase the baking time necessary.

  • To measure the true dimensions of your pan, measure the inside edges to exclude the thickness of the pan from your reading.
  • For the depth of the pan: place your ruler perpendicular to the bottom of the pan (without slanting the ruler).
  • To determine the volume of the pan (to calculate the amount of batter it can hold), pour a measured quantity of water into the pan it is full.

After you’ve determined the volume and dimensions of the pan, you may compare them to the recipe’s specifications.

For optimum results, the pan should have the same surface area as the original recipe and utilize the same batter depth (more on this later).

You won’t have to change the baking temperatures or timings as much this way.

For example, you may use a 9-inch round pan instead of an 8-inch square pan (since their square area is about the same) without modifying the needed oven temperature or baking time.

Size Effects on Oven Temperature and Baking Times

If the batter is not as deep as stated in the original recipe in the new pan, the heat will reach the middle of the batter and accelerate the pace of evaporation.

To remedy this issue, shorten the baking time and raise the temperature of the oven.

Similarly, if you raise the depth of the batter in your pan above the original recipe, there will be less evaporation and the batter will take somewhat longer to cook.

One ingenious approach is to lower the oven temperature and bake for longer. This should keep the batter from overcooking.

Brownie Pan Dimensions

In order to make the ideal brownies, you must first determine the area of a square, circle, or rectangle.

Your brownie dish size will not always be consistent with the recipe, which is why it is beneficial to buy in many brownie pans of varying sizes, but this is not always possible.

The good news is that there is a workaround: just alter the recipe to fit the pan size.

Are you cooking in a bigger (or smaller) pan? Here’s a cool technique that everyone knows:

Divide the surface area of the bigger pan by the surface area of the smaller pan to determine how many times the recipe must be multiplied to fill the larger pan with the same level of batter.

We’ll go through the fundamentals of brownie pan surface areas in this article. After you’ve determined the size of the pan, it’ll be much simpler to modify the amounts of baking recipes properly.

The surface area of square and rectangular pans is as follows:

  • 6 by 6: 36 sq inches
  • 7 by 7: 49 sq inches
  • 8 by 8: 64 sq inches
  • 9 by 9: 81 sq inches
  • 9 by 13: 117 sq inches
  • 12 by 16 (aka half-sheet pan): 192 sq inches

Round pans’ surface area (using the radius)

  • 5 inches = 20 sq inches
  • 6 inches = 29 sq inches
  • 7 inches = 39 sq inches
  • 8 inches = 50 sq inches
  • 9 inches = 64 sq inches
  • 10 inches = 79 sq inches
  • 12 inches = 113 sq inches

Let’s go through the geometry quickly:

You don’t need a scale to determine the size of the pan. Some basic geometry should suffice.

The area of a square or rectangular pan is calculated by multiplying one side by the other. The area of a 10-inch square is 100 inches since 10 by 10 equals 100. Similarly, a 12 by 16-inch pan has a surface area of 192 square inches since 12 by 16 Equals 192. That is all that is required.

The area of a circle is pi () times the radius squared for round brownie pans. For this practice, we may round pi to the closest two decimal digits, resulting in 3.14. A circle’s radius is half its diameter; squaring implies multiplying the number by itself.

What if the original recipe calls for a different size (or larger) pan?

Assume the original recipe calls for a 9-inch pan, but you have a 10-inch pan.

A typical beginner error is to use a 10-inch pan instead of a 9-inch pan since that additional inch doesn’t seem like much until you consider the surface area.

If you do the arithmetic, you’ll see that the 10-inch pan has a 25% more surface area than the 9-inch pan. (The connection between an 8-inch and 9-inch pan is also fairly similar).

This is a significant size variation, which may result in varied textures, forms, and gooeyness of the brownie.

In rare situations, you may overbake the brownies by the time you test them for doneness (because smaller brownies bake faster than bigger ones).

But, if you know the surface area of the pans ahead of time, you may modify the recipe appropriately (based on the size difference of the pan).

For example, if the recipe is meant for a 9 by 9-inch square pan, you know you’ll need to raise the recipe amount by 25% for a 10 by 10-inch square pan to get the same results.

If you want the brownies to be a little thicker than the original recipe calls for, increase the amount of ingredients by 33%.

Let’s look at an example:

How should the recipe for an 8-inch pan be adjusted for a 10-inch pan?

Divide the surface area of the 10-inch pan by the surface area of the 8-inch pan to find out.

The area of a 10-inch square pan equals = 100

The area of the 8-inch square pan is = 64

64 + 1.566 Equals 1.5, which may be rounded to 1.5. To create a rectangle sheet cake, double the recipe for a round cake by 1.5. You are not required to multiply the recipes by whole numbers; it is entirely OK to multiply a recipe by 1.5 or 2.5.100.

Coping with Egg Fractions

If you double a recipe and require a fraction of an egg, perform the following: Put the entire eggs aside for the recipe.

Next, whisk the second egg until the white and yolk are combined. Weigh the egg in grams, then separate the portion of the egg required for the recipe and mix it in with the entire eggs.

For example, if you need about half of a 50-gram egg, use 25 grams of whisked egg.

If the yolks and egg whites are used separately, weigh them separately as described above. Unwanted egg bits do not have to go to waste; they may be utilized in your breakfast.

A Note About Brownie Ingredients and Charts

Arithmetic and charts should only be used as a guideline, not as written directions.

As a general guideline, if you’re creating a big batch of brownies, use slightly more ingredients than suggested in the original recipe since the results will be more aesthetically appealing.

For example, if you want to make a 10-inch brown cake using an 8-inch pan recipe, divide the area of the 10 inch round pan by the area of the 8-inch round pan and get 1.5.

Instead of doubling the recipe by 1.5, you double it by 2 to make the brownies tall and lofty.

You may also be interested in:

  • Can You Bake Brownies in a Frying Pan?
  • How Much Batter to Use for Cake Pans?
  • What Size Cake Pans to Use For a 2 Tier Cake?


What size pan is the perfect brownie pan set?

The Ideal Brownie Pan Set includes a nonstick pan with an open bottom that is eleven inches long by seven inches wide.

What pan is best for brownies?

Aluminum pans are lightweight and transfer heat fast and evenly, making them excellent baking brownies. Glass bakeware and ceramic pans, although sturdy and meant to travel from oven to table, are slow to heat, hold heat longer, and increase the danger of overbaking your brownies.

Can I use an 11 by 7 pan for brownies?

Cooking Directions

An 11×7 baking pan should be greased or sprayed. Using an electric mixer, blend all ingredients except the chips until fully incorporated. Pour the batter into the baking pan.

Does pan size matter baking brownies?

Absolutely, pan size does affect baking times and temperatures.

How many brownies does a 9×13 pan make?

This handmade brownie recipe is ideal for everyday celebrations and special occasions that call for chocolate delectability. This recipe yields 12 giant brownies or 24 mini brownies. What exactly is this? If you want a simple homemade brownie recipe…

What are the dimensions of a Wilton brownie pan?

Cavities of 2″ 1Wilton 191002412 12-Compartment 2″ x 1 12″ x 2″ 2 1 Nonstick Steel Bite-Size Brownie Pan

Can I use a 9×13 pan instead of 8×8 for brownies?

A 9×13 pan has a surface area of 117 square inches. A 9×13 pan, on the other hand, has a surface area of 64 square inches, or almost half that of an 8×8 pan. This means you can just halve a recipe to scale it down from a 9×13 pan to an 8×8 pan. To convert from an 8×8 pan to a 9×13 pan, double the recipe.

How do you measure a pan for brownies?

The procedure is really rather straightforward. Just put the Frying Pan right side up on a level surface to receive the dimensions. Next, from one top side to the other, extend the tape measure across the middle. The number you see is the accurate measurement.

Are brownies better in a glass or metal pan?

Most sweets, such as brownies, cookies, bars, and cakes, work best when baked in a metal dish. The metal transmits heat evenly and effectively, enabling baked items to heat and rise evenly from the edge to the center while cooking at the same pace.

What can I use if I don’t have a brownie pan?

Did you know you could construct a whole baking pan out of aluminum foil? You certainly can! The idea here is to first draw an outline of the baking pan form you need by folding foil to make the pan’s walls. More foil will be required to cover that outline to construct the bottom of the pan.