Fudgy Chocolate Brownies
Master brownies with our professional pan size calculator. Whether you're making one 8x8 pan or a full sheet for 100 people, get perfect fudgy texture with exact measurements for your specific pan dimensions.
**The Brownie Pan Problem**
Brownie recipes are written for specific pans (usually 8x8 or 9x13), but you have different pans. Double an 8x8 recipe for 9x13, and you get thin, overbaked brownies (9x13 is 2.4x larger, not 2x). Want to use that beautiful round pan? Traditional recipes don't convert. Sheet pan for a party? You're guessing ratios.
**Our Pan Volume Calculator**
Enter your pan dimensions (any shape), and we calculate exact batter amount needed. Have a 9x9 inch square pan? It's 1.27x larger than 8x8, so you need 508g chocolate (vs 400g base), 287g butter (vs 226g), etc. Round 9-inch pan? Same volume as 8x8 square, so use base recipe but reduce baking time 5min because round pans heat differently.
**Beyond Basic Pan Conversion**
Our calculator factors in pan material and depth: Dark metal pans absorb more heat—reduce oven temp 25°F and baking time 5min. Glass pans heat slowly—increase time 5-10min. Shallow pans (1 inch deep) create crispy-edge brownies, bake 18min. Deep pans (2+ inches) make fudgy centers, bake 35min. Each adjustment is calculated automatically.
**Texture Customization**
Choose your brownie style: Fudgy (more chocolate, less flour, 11% difference in ratios), Cakey (more flour, eggs, and baking powder, 15% ratio change), or Chewy (balance of both). Each style affects not just ingredients but also baking temp and time. Fudgy bakes at 325°F for 25min, Cakey at 350°F for 30min.
Recipe Calculator
Scale this recipe up or down instantly, or calculate how many servings you can make with your ingredients!
Recipe Scaling
Smart Pan Converter 💕
Find the perfect pan size for your recipe!
What pan does your recipe use?
Choose the pan size in your recipe
What pan do you want to use?
Choose the pan you have available
Ingredients
Reverse Calculate: Click any ingredient's button to calculate servings based on what you have!
Ingredients
- Dark chocolate200 g
- Butter175 g
- Granulated sugar250 g
- Brown sugar100 g
- Eggs3 pcs
- All-purpose flour95 g
- Cocoa powder30 g
- Salt5 g
- Vanilla extract10 ml
Substitution Options:
Instructions
Melt chocolate and butter together. Let cool slightly.
💡 Use double boiler or microwave
💡 Don't overheat
Whisk sugars into chocolate mixture until smooth.
💡 Mixture will thicken
💡 Make sure not too hot for eggs
Beat in eggs one at a time, then vanilla.
💡 This creates the shiny top
💡 Beat well after each
Sift flour, cocoa, and salt. Fold into wet ingredients.
💡 Stop as soon as combined
💡 Overmixing = cakey brownies
Pour into lined 8x8 pan. Bake at 350°F (175°C) for 25 minutes.
💡 Line with parchment overhang
💡 Toothpick should have moist crumbs
Cool completely before cutting.
💡 For clean cuts, chill first
💡 Use hot knife for neat squares
Expert Tips
Pan Size Wizard
9x13 pan? Calculator doubles recipe perfectly and adjusts baking time to 30-35 minutes for same fudgy results!
Chocolate Emergency
Only have 150g chocolate? Reverse calculate for a smaller batch or adjust cocoa powder to compensate.
Texture Control
Want cakier brownies? Calculator suggests adding 30g more flour and 1 more egg with adjusted ratios.
Frequently Asked Questions
Q: How do I convert brownies from 8x8 to 9x13 pan?
A: Select "9x13 inch" in pan size dropdown. Calculator shows 9x13 is 2.4x larger than 8x8 (117 vs 64 sq inches). You'll need: 480g chocolate (200g×2.4), 544g butter (226g×2.4), 600g sugar (250g×2.4), etc. Baking time changes: 30-35min instead of 25min because batter is shallower (spreads more, cooks faster).
Q: I have 300g chocolate—how big a batch can I make?
A: Click calculator icon next to "Dark chocolate", enter 300g. Reverse calculator shows: you can make 1.5x recipe = fills 10x10 inch pan (1.56x base) or 12x8 pan (1.5x). All ingredients scale: 340g butter, 375g sugar, 143g flour. This is perfect for using up partial chocolate bars without waste.
Q: What's the difference between fudgy and cakey brownie calculations?
A: Ingredient ratios change: Fudgy uses 200g chocolate + 95g flour (2.1:1 choco:flour ratio) for dense texture. Cakey uses 150g chocolate + 125g flour (1.2:1 ratio) for lighter crumb, plus adds 8g baking powder for lift. Fudgy bakes 325°F for 25min (underbaked centers), Cakey bakes 350°F for 30min (fully set).
Q: How do round pans compare to square pans?
A: Volume matters, not shape: 9-inch round pan (64 sq inch area) = 8x8 square pan (64 sq inches), so use same ingredient amounts. BUT round pans heat differently: corners get more heat than centers. Solution: rotate pan halfway through baking, reduce time 5min (20min vs 25min for square). Calculator auto-adjusts for round pans.
Q: Can I make brownies in a sheet pan for 50 people?
A: Select "Half sheet pan (18x13)" or enter custom dimensions. Sheet pan is 8x larger than 8x8 base. You'll need: 1,600g chocolate, 1,808g butter, 2,000g sugar, etc. Mix in batches (most mixers handle 4x recipe max). Baking time: 25-30min despite large size because batter is thin (only 0.5 inch deep). Yields 50 servings at 2x3 inch cuts.
Q: Does pan material affect the calculations?
A: Yes! Calculator includes pan material selector: Dark metal (absorbs heat)—reduce oven temp 25°F, bake 25% faster. Glass (slow heat transfer)—increase time 10%, watch edges carefully. Light metal (even heat)—use standard time. Ceramic (slow heat, good retention)—reduce temp 25°F, standard time. Each setting auto-adjusts temperature and time.
Q: How thin should brownies be in the pan?
A: Ideal depth is 1-1.5 inches of batter for optimal fudgy/cakey ratio. Too thin (<0.75 inch) = overbaked edges, dry texture. Too deep (>2 inches) = gooey center that won't set. Calculator shows "batter depth" for your pan: if too shallow/deep, it suggests better pan size. Example: 9x13 pan needs minimum 600g chocolate recipe (1.2 inch depth).
Q: Can I make mini brownies or brownie bites?
A: Select "Mini muffin pan (24 cups)" or "Brownie bite pan (24 cavities)". One 8x8 recipe fills 24 mini portions (each gets 8g chocolate, 9g butter, 10g sugar, etc.). Bake time: 12-15min instead of 25min. Perfect for parties—individual portions, faster baking. Use paper liners for easy removal and gifting.
Nutrition Information
Per 1 brownie (1/16)
Pure chocolate indulgence
You Might Also Like
More desserts recipes with our precision calculators
More desserts recipes coming soon!