Brownie Pan Sizes: Standard Or Not?

The size of a brownie pan can vary, but the most common sizes are 8 x 8 inches, 9 x 9 inches, and 9 x 13 inches. Brownie pans typically have square or rectangular shapes and are 2 or 3 inches deep. The size of the pan can affect the texture and cooking time of the brownies. For example, using a larger, deeper pan will result in gooier brownies, while a shallower pan will produce crispier brownies. It's important to choose the right size brownie pan to ensure even cooking and the desired texture. Additionally, brownie pans can be made from different materials such as aluminium, silicone, or glass, each with its own advantages and disadvantages.

Brownie pan shapes and sizes

Brownie pans come in a variety of shapes and sizes, and choosing the right one can make a big difference in how your brownies turn out. The most common sizes for brownie pans are:

• 8 x 8 inches (20 x 20 cm) square pan
• 9 x 9 inches square pan
• 9 x 13 inches rectangular pan
• 8 x 8 inches or 9 x 9 inches square pan

If you want a rectangular pan, the smallest option is usually 7 x 11 inches, while the largest size is 12 x 16 inches, also known as a half-sheet pan. However, keep in mind that most home ovens can only accommodate a pan up to 17 x 14 inches in size.

In addition to the standard square and rectangular pans, you can also find round brownie pans. A 9-inch round pan can be used as a substitute for an 8-inch square pan since their areas are roughly the same, without needing to adjust the baking time or oven temperature.

The depth of the pan is another important factor to consider. If you prefer your brownies extra gooey, go for a larger, deeper pan. On the other hand, if you like them extra crisp, a shallower pan is the way to go. Just be careful with shallow pans, as a pan that's too small may not cook the middle area properly.

Brownie pans are typically made from materials such as aluminum, silicone, or glass. Aluminum pans are usually the most durable and affordable, while silicone pans are flexible, lightweight, and easy to clean. Glass pans conduct heat well and are extremely durable but are prone to cracks and chips.

Some brownie pans also come with convenient features like non-stick coatings or removable dividers that allow you to create pre-sliced brownies.

Traditional vs. moulded brownie pans

There are two main types of brownie pans: traditional and moulded.

Traditional Brownie Pans

Traditional brownie pans are square or rectangular in shape and don't have any dividers to separate the brownies as they bake. They are most like classic baking dishes and only require pouring the batter into the pan and placing it in the oven. The majority of brownie pans are square or rectangular and are 2 or 3 inches deep. The most common size for a brownie pan is 9 x 13 inches, but they can also be found in 8 x 8-inch or 9 x 9-inch squares, or larger rectangular pans measuring 11 x 17 inches.

Moulded Brownie Pans

Moulded brownie pans have dividers that form individual cavities, creating brownies that are all the same size and pre-divided when you take them out of the oven. With a moulded pan, you have to be careful when pouring in the batter to prevent any spills. You save time, however, as you won't need to cut the brownies when they're finished baking.

Materials

Brownie pans can be made from a variety of materials, including aluminium, ceramic, glass, cast iron, and silicone. Aluminium pans are usually the most durable and affordable, but lower-quality pans can warp over time and they are not dishwasher-safe. Ceramic and glass pans conduct heat well and are extremely durable, but they are prone to cracks and chips, and not all models are dishwasher-safe. Silicone pans are non-stick, lightweight, and flexible, making it easier to remove the brownies. However, they must be placed on a baking sheet in the oven to prevent spills and are not as long-lasting as other options.

Brownie pan materials

Brownie pans come in a variety of materials, each with its own advantages and disadvantages. Here is a detailed overview of the most common materials used for brownie pans:

Metal Pans

Metal, particularly aluminium, is a popular choice for brownie pans due to its excellent thermal conductivity. Aluminium heats up quickly and evenly, resulting in uniformly baked brownies with a moist texture. Metal pans are also lightweight and easy to handle, reducing the risk of accidents. Additionally, metal pans are durable and resistant to warping, ensuring a long lifespan. However, it is important to note that metal pans with a non-stick coating require special care to maintain their non-stick properties, such as avoiding the use of metal utensils.

Glass Pans

Glass pans have low thermal conductivity, which means they take longer to heat up and cool down. This can result in brownies with overbaked edges and undercooked centres. However, glass pans are ideal for dishes that require slower and more even heating, such as casseroles and lasagnas. They are also perfect for serving as they retain heat and keep food warm. Glass pans are generally heavier and more fragile than metal pans, so they need to be handled with care.

Silicone Pans

Silicone pans offer non-stick properties and are known for their ease of release. They are reinforced with steel to provide stability when transferring the pan in and out of the oven. Silicone pans are also dishwasher-safe and can be used in the freezer and microwave. However, they have a lower heat tolerance compared to metal pans, so they may not be suitable for recipes that require very high temperatures.

Ceramic Pans

Ceramic pans, often made from Burgundian clay, provide even heat distribution and retention. They are known for their durability and resistance to thermal shock, allowing them to go directly from the freezer to the oven. Ceramic pans usually have a non-porous surface that resists stains and discolouration. However, they can be more expensive than other options, and special care may be needed to maintain their finish, such as hand washing and avoiding the use of harsh abrasives.

Non-stick coating

Brownie pans are available with a non-stick coating, which is designed to reduce the ability of other materials to stick to it. This allows food to brown without sticking to the pan.

• Polytetrafluoroethylene (PTFE), also known by the brand name Teflon
• Anodized aluminium
• Silica
• Enameled cast iron
• Seasoned cookware

PTFE was first used to make seals resistant to uranium hexafluoride gas during World War II and was considered a military secret. It was later used to create non-stick coatings for consumer cookware. However, PTFE-based coatings will rapidly lose their non-stick properties if overheated, so manufacturers recommend that temperatures are kept below 260°C (500°F).

Other non-stick coatings include ceramic coatings, which are made by sandblasting a mixture of titanium and ceramic onto the pan's surface and then firing it at 2,000°C (3,630°F). Ceramic non-stick pans can withstand temperatures up to 370°C (700°F) before their coating starts to break down, while PTFE coatings start to break down at 426°C (800°F).

When choosing a brownie pan with a non-stick coating, it is important to consider the quality of the coating. Better-quality coatings are more durable and less likely to peel or flake, and they will maintain their non-stick properties for longer. It is also important to use non-metallic utensils with PTFE-coated pans, as harder utensils can scratch the coating.

Brownie pan temperature ranges

The ideal temperature for baking brownies depends on the type of brownies you want. For example, if you want gooey brownies, bake them in a larger, deeper pan. If you prefer crispier brownies, use a shallower pan.

Most recipes call for baking brownies at 350°F. If you want a fudgy inside and a crackly top, stick to this temperature. Fudgy brownies should be baked at an internal temperature of 200°F. For gooey brownies, an internal temperature of 180°F is recommended. However, brownies baked at this temperature may be too wet to cut. If you want chewier brownies, bake them at 325°F, but be aware that they will take longer to bake.

The type of pan you use also affects the baking temperature and time. For example, metal pans, especially aluminium, conduct heat well and cool down quickly once removed from the oven. Glass pans, on the other hand, tend to burn the outsides of baked goods faster and stay hot for a long time after being removed from the oven.

Additionally, the colour of the pan can make a difference. Darker pans bake faster than lighter-coloured ones, so you may need to adjust the temperature or baking time accordingly.

It's worth noting that ovens don't always maintain a steady temperature, so using an oven thermometer can help you monitor the temperature more accurately.

Frequently asked questions