The brownie recipe you want to make calls for an 8-inch square pan, but your only square pan is a 9-inch. Should you risk it?
is here to help you bake smarter, not harder, with game-changing recipes and aha-moment techniques. Today, we're breaking down a question we've asked ourselves, oh, a million times: How do we adapt cake pan sizes in baking recipes? Alice will show you with just a little math.you want to make calls for an 8-inch square pan, but your only square pan is a 9-inch.
For squares and rectangles: The area of a square or rectangular pan is calculated by multiplying one side times the other side. The area of an 8-inch square is 64 square inches because 8 x 8=64; the area of a 9 x 13-inch pan is 117 square inches because 9 x 13=117. Easy. Just by glancing at the two pans, you might think that a 9-inch pan is very close in size to an 8-inch pan of the same shape, thus making it a reasonable substitute. But if you check the chart, you’ll find that a 9-inch square pan is more than 25% larger than an 8-inch square pan. Such a considerable difference will result in a 9-inch batch of very thin brownies that may be over-baked by the time you check them for doneness .
About now, you might be wondering about eggs. It’s nice if you can increase recipes so that you don’t have to deal with fractions of eggs—by increasing a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it is not essential.Set aside any whole eggs you need. Next, whisk the other egg to blend the white and yolk; weigh it ; then weigh out the fraction of the egg that you need for the recipe and add that to the whole eggs.
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