Pan Size Converter
Converting 8x8-inch square pan to 9x9-inch square pan? Find out exactly how to scale your recipe and adjust bake time.
Units
Recipe scaling
scale ingredients up × 1.27
Area ratio: 81 / 64 sq in
If you scale the recipe
Keep the original temperature and bake time
Area scaling keeps the batter depth similar. Start checking doneness about 5 minutes early.
If you keep the full batch
The full batch will be about 79% as deep
Keep the temperature, but start checking early because the thinner layer can bake faster.
Popular conversions
8×8 pan to 9×9 pan: practical conversion
The target has 1.27× the base area of the original. Scale the ingredients by that amount to keep batter depth close to the original; the shallower-batter comparison below applies only when you keep the full batch.
| Original recipe | Target-pan amount | Practical handling |
|---|---|---|
| 200 g flour | 253 g | Weighing keeps the scaled amount precise. |
| 3 large eggs | About 3.8 eggs | Beat the eggs, then weigh about 190 g of beaten egg. |
| 1 cup liquid or sugar | 1.27 cups (about 1 1/4 cups) | Use a measuring cup for liquids; weigh dry ingredients where possible. |
If you keep the full batch: shallower batter
With the same 4 cups of batter, the layer is about 0.9 in (2.29 cm) deep in the 8×8 pan, versus 0.71 in (1.81 cm) in the 9×9 pan.
Bake-time starting point
For a scaled batch, keep the original temperature and time, then start checking about 5 minutes early. For a full batch in the target pan, plan on about 22–28 minutes for a brownie that takes about 25–30 minutes in the original 8×8 pan. Pan material, recipe density, and the intended texture can shift the final time.
What Matters for This Conversion
- - Use about 1.27x ingredient multiplier.
- - Shallower batter typically bakes faster at the edges.
- - Start checking doneness earlier than the original time.
FAQ
Is a 9x9 really about 27% bigger than an 8x8?
Yes in area terms: 81 vs 64 sq in, so 81/64 = 1.27x.
Should I increase oven temperature?
Usually no. Keep temperature and reduce bake time first.
Will texture change?
It can. Shallower batters brown faster and may set drier at edges.
Can I scale by 1.25x instead of 1.27x?
Yes, 1.25x is a practical kitchen shortcut.