Marianne Martinez
A 12 x 17 pan is a half-sheet pan, which is double the size of a 9 x 13 pan. Doubling a 9 x 13 brownie mix recipe will likely result in the batter overflowing in a 12 x 17 pan. However, you can still use this larger pan, but it is recommended to only fill the pan 2/3 full to avoid spillage. Commercial brownie mixes suggest different pan sizes, with smaller pans making thicker brownies and larger pans making thinner brownies.
| Characteristics | Values |
|---|---|
| Interior surface area | 204 square inches |
| Brownie mix size | 24 oz |
| Brownie pan size | 9" x 13" |
| Number of brownies | 24-30 |
| Baking time | 27-45 minutes |
| Baking temperature | 325-350 degrees Fahrenheit |
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What You'll Learn
A 12 x 17 pan is a half-sheet pan
The classic dimensions of a half-sheet pan are 13" x 18", but most half-sheet pans measure about 12" x 17" on the inside. A half-sheet pan is only 1" deep, while a typical 9" x 13" pan is 2" deep. This means that a half-sheet pan has less baking space than a 9" x 13" pan, both horizontally and vertically.
When doubling a recipe designed for a 9" x 13" pan, it is important to consider the depth of the half-sheet pan. If the batter is too high, it may overflow the sides of the pan and create a mess in the oven. For this reason, it is recommended to only fill a half-sheet pan 2/3 full the first time a recipe is attempted.
Some recipes can be easily doubled for a half-sheet pan, such as a simple stir-together one-bowl brownie recipe. However, recipes that rise significantly may not work as well in a half-sheet pan due to the shallower depth.
In summary, a 12 x 17 pan is a half-sheet pan, and while it is possible to double recipes designed for a 9" x 13" pan, it is important to consider the depth of the batter to avoid overflow.
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A 9 x 13 pan is a quarter sheet pan
A 12 x 17 pan is a half-sheet pan. The standard brownie mix size is 9 x 13, which is a quarter sheet pan. Therefore, a 12 x 17 pan will require more brownie mix than a 9 x 13 pan.
A 9 x 13 pan is commonly used for brownies and is considered a quarter sheet pan. It has a volume of about 14 cups or 3.3 liters and is suitable for most sheet cakes or bar cookie recipes. This pan size is perfect for creating thicker brownies, as a smaller pan size will result in a thicker batter.
The 9 x 13 pan is also known as a rectangular cake pan and is available from various manufacturers, such as Nordic Ware, who produce high-quality aluminum cake pans in this size. These pans are praised for their durability, ease of cleaning, and even baking.
When using a 9 x 13 pan for brownies, it is recommended to fill the pan to only two-thirds full to avoid any potential overflow during baking. This pan size is versatile and can be used for various dishes, including cakes, pasta bakes, lasagna, roasted vegetables, and casseroles.
In summary, a 9 x 13 pan is a quarter sheet pan, and it is a standard size for brownie recipes. This pan size offers versatility in baking and cooking, and its durability and ease of use are highlighted by its users.
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A 12 x 17 pan holds 50% more batter than a 9 x 13 pan
A 9" x 13" pan is typically used for baking brownies, and this size is often referred to as a quarter sheet pan. However, if you're looking to make a larger batch of brownies, you might opt for a half-sheet pan, which measures 12" x 17".
The interior surface area of a 9" x 13" pan is 117 square inches, while a 12" x 17" pan offers 204 square inches of baking space. This means that a 12" x 17" pan is 50% larger than a 9" x 13" pan.
When it comes to batter capacity, a 9" x 13" pan typically holds 14 to 16 cups of batter. On the other hand, a 12" x 17" pan can accommodate 12 cups of batter. This difference in capacity is important to consider when scaling up your brownie recipe.
While a 12" x 17" pan does hold 50% more batter than a 9" x 13" pan in terms of surface area, it's important to note that the depth of the pans also comes into play. A standard 9" x 13" pan is typically 2" deep, whereas a half-sheet pan is only 1" deep. This means that a 12" x 17" pan actually holds only slightly more batter by volume, and doubling a high-rising brownie recipe could result in batter overflowing the sides of the pan. Therefore, it's generally recommended to increase your brownie recipe by 50% rather than doubling it when using a 12" x 17" pan.
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A 12 x 17 pan is only 1 deep
A 12" x 17" pan with a depth of 1" is considered a half-sheet pan. This is a standard pan size, but it is notably smaller than a typical 9" x 13" pan, which is 2" deep.
When baking brownies, it is important to consider the depth of the pan as well as the surface area. A 12" x 17" pan that is only 1" deep will not be able to accommodate as much batter as a deeper pan of the same surface area. Therefore, you will need to adjust your brownie mix accordingly to avoid overflow.
It is generally recommended that you do not double a standard 9" x 13" brownie recipe for a 12" x 17" pan, as this will likely result in batter overflowing the sides of the pan. Instead, you may want to try increasing the recipe by 50% to achieve the desired depth without risking overflow.
However, it is worth noting that brownie recipes can vary, and some recipes may be more forgiving when it comes to pan size and depth. Commercial brownie mixes often suggest different pan sizes, and you can use a larger pan to create thinner brownies, but this will affect the baking time. It is always important to keep an eye on your brownies as they bake and adjust the time as needed.
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A 9 x 13 pan is 2 deep
A 12" x 17" pan is a half-sheet pan, which is twice the size of a 9" x 13" pan. The 9" x 13" pan is also known as a quarter sheet pan and is typically used for baking brownies. A 9" x 13" pan is also 2" deep, which is important to consider when substituting pans.
The depth of a pan is crucial when it comes to baking. If the batter is spread too thin, it will bake faster and may not rise properly. A deeper pan allows for more batter and a higher rise. For example, a cake recipe that calls for a 9" x 13" pan can be made in two 9" round pans, but the batter will be shallower and the cakes will be shorter.
When substituting a larger pan, such as a half-sheet pan, it is important to adjust the recipe accordingly. Simply doubling a recipe meant for a 9" x 13" pan and baking it in a half-sheet pan can result in batter overflowing onto the oven floor. To avoid this, the recipe may need to be increased by 50% or more, depending on the desired thickness of the brownies.
Additionally, the baking time may need to be adjusted when using a larger pan. A thinner layer of batter in a larger pan will bake faster, so it is important to keep an eye on the brownies and adjust the baking time as needed.
In summary, a 9" x 13" pan is 2" deep, and this depth is an important consideration when substituting pans for a brownie recipe. Adjustments to the recipe and baking time may be necessary to ensure successful results when using a larger pan, such as a half-sheet pan.
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Frequently asked questions
It is recommended that you use a 24 oz brownie mix for a 9x13 pan. A 12 x 17 pan is larger, so you will need more brownie mix. However, it is hard to say exactly how much more you will need. You could try doubling the recipe for a 9x13 pan, but this may cause the batter to overflow.
A 9" x 13" pan has 117 square inches of surface area, while a 12" x 17" pan has 204 square inches of surface area. This means that a 12" x 17" pan is about 74% bigger than a 9" x 13" pan.
This will depend on the size you cut them. A 9x13 pan will make approximately 24-30 brownies, so a 12 x 17 pan will probably make more than this.
There are a few different brownie mixes that you could use. Pampered Chef offers a 24 oz brownie mix that is designed for a 9x13 pan. You could try using this mix for your 12 x 17 pan, but you may need to adjust the baking time and yield. Another option is to use a recipe for a 9x13 pan and double the ingredients.
It is recommended that you only fill the pan 2/3 full to avoid overflow. You may also need to adjust the baking time, as larger pans will make thinner brownies that bake faster.
