Pan Size Converter
Converting 9x13-inch pan to 8x8-inch square pan? Find out exactly how to scale your recipe and adjust bake time.
Units
Recipe scaling
scale ingredients down × 0.55
Area ratio: 64 / 117 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
Split across about 1.83 8x8-inch square pans
One target pan makes the full batch about 1.83× deeper. If using one pan, lower the oven by about 25°F (15°C) and allow extra center-bake time.
Popular conversions
9×13 pan to 8×8 pan: practical conversion
The target has 0.55× the base area of the original. Scale the ingredients by that amount to keep batter depth close to the original; the deeper-batter comparison below applies only when you keep the full batch.
| Original recipe | Target-pan amount | Practical handling |
|---|---|---|
| 200 g flour | 109 g | Weighing keeps the scaled amount precise. |
| 3 large eggs | About 1.64 eggs | Beat the eggs, then weigh about 82 g of beaten egg. |
| 1 cup liquid or sugar | 0.55 cups (about 1/2 cups) | Use a measuring cup for liquids; weigh dry ingredients where possible. |
If you keep the full batch: deeper batter
With the same 4 cups of batter, the layer is about 0.49 in (1.25 cm) deep in the 9×13 pan, versus 0.9 in (2.29 cm) in the 8×8 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 30–36 minutes for a brownie that takes about 25–30 minutes in the original 9×13 pan. Pan material, recipe density, and the intended texture can shift the final time.
What Matters for This Conversion
- - Ingredient multiplier is about 0.55 (55%).
- - A 55% batch keeps the batter depth close to the original.
- - For the full batch, split between pans or lower oven temperature by about 10–15 °C (25 °F) and allow extra center-bake time.
FAQ
What is 9x13 to 8x8 as a multiplier?
Use about 0.55x. For example, 200 g flour becomes about 110 g.
Do I need to change oven temperature?
Not when you scale the recipe to 55%, because that keeps the batter depth similar. If you use the full batch in one 8×8 pan, lower by roughly 10–15 °C (25 °F) because it sits deeper.
Will bake time be shorter or longer?
For a 55% scaled batch, keep the original bake time and start checking about 5 minutes early. A full batch in one 8×8 pan is deeper and usually takes longer in the center.
Can I still fill the 8x8 pan to the top?
No. Keep headroom to avoid overflow and uneven rise.