A 9×9 pan is bigger than an 8×8 pan by more than the one inch suggests. An 8×8 pan has 64 square inches of baking surface and holds about 8 cups; a 9×9 pan has 81 square inches and holds about 10 cups. That is roughly a quarter more space, so the same batter comes out noticeably thinner in a 9×9 and needs less time in the oven.
You can still swap one for the other in most recipes. The comparison and the timing adjustments below show how.
9×9 vs 8×8 Pan Size Comparison Chart
| 8×8 pan | 9×9 pan | |
|---|---|---|
| Inside dimensions | 8 x 8 inches | 9 x 9 inches |
| Metric | 20 x 20 cm | 23 x 23 cm |
| Baking surface | 64 square inches | 81 square inches |
| Volume, 2 inches deep | about 8 cups | about 10 cups |
| Volume, 1 1/2 inches deep | about 6 cups | about 8 cups |
| Brownies or bars cut 2 inches square | 16 pieces | 16 pieces (larger) or 20 if cut smaller |
| Same as | a 9-inch round pan (about the same surface) | an 11×7 pan (similar surface) |
Measure your pan inside edge to inside edge. Many pans sold as “8 inch” measure closer to 8 1/4 inches across the top because of sloped sides, which makes a small difference to baking time but not to which recipes fit.
Using an 8×8 Recipe in a 9×9 Pan
- Keep the ingredients the same. The batter will be about 20% thinner, which is fine for brownies, bars, cornbread, coffee cake and snack cakes.
- Bake for less time. Start checking 5 to 8 minutes before the recipe’s shortest time. Thin batter sets fast and the edges dry out first.
- Expect thinner pieces. Fudgy brownies become a little more cake-like and chewy at the edges. If you want the original thickness, multiply the recipe by 1 1/4.
Using a 9×9 Recipe in an 8×8 Pan
- Check the depth first. A 9×9 recipe in an 8×8 makes the batter about a quarter deeper. If your 8×8 is only 1 1/2 inches deep, fill it no more than two-thirds and bake the extra batter in a few muffin cups.
- Lower the oven 25°F and bake longer. Deeper batter needs more time for the center to cook through before the edges overbake. Add 5 to 10 minutes and test the center.
- Use the doneness cue, not the clock. A toothpick in the center should come out with moist crumbs for brownies, or clean for cake and cornbread.
Casseroles behave the same way: a deeper casserole takes longer to heat through. Any casserole containing meat, poultry or eggs should reach a safe internal temperature (165°F for leftovers and poultry, 160°F for egg dishes and ground meat) regardless of pan size.
Which Pan Should You Buy?
If you only want one square pan, choose the size your favorite recipes use. American brownie and bar recipes most often call for 8×8 pans; many snack-cake, cornbread and boxed-mix instructions offer both. Glass and ceramic pans hold heat longer than metal, so lower the oven by 25°F when a recipe written for metal goes into glass.
For more pan swaps, see the baking pan size equivalents chart or the 9×13 pan size comparison. And for a recipe written for the larger square, try banana bread in a 9×9 pan.
9×9 vs 8×8 FAQ
- Is a 9×9 pan the same as an 8×8? No. It has about 27% more area (81 vs 64 square inches), so batter spreads thinner.
- Can I use an 8×8 pan instead of a 9×9? Yes, if it is deep enough. Fill no more than two-thirds full, lower the temperature by 25°F and bake longer.
- What can replace an 8×8 pan? A 9-inch round cake pan has almost the same surface area, so it takes an 8×8 recipe with no change in time.
- How many brownies does an 8×8 pan make? Sixteen 2-inch squares, or nine larger 2 2/3-inch squares.
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