How is your dog doing?
Anyway, now that everyone has already resolved the original question/problem about baking pan size, I will offer my own solution from years ago (when I didn't have an extensive batterie de cuisine). I regularly would make the Joy of Cooking's "brownies cockaigne" (a very, very good brownie, indeed!). IIRC, the recipe called for a pan size smaller than what I had, but I did have one that was considerably larger, so I just doubled the recipe which gave me more than enough batter (the overage of which I happily consumed, ignoring any supposed dangers of raw eggs).
Lady 2: there isn't anything about me on goooogle, I mean, I must take it off if there is.....
Lady 3: The google is a terrible thing, I mean I don't want anything on there! (Overheard by millyskate on a London train.)
I have a specific pan for brownies. It has a grid-like thing that looks kind of like an ice cube tray grid so each piece is precut & each one has 4 crispy edges. It's great.
When I make brownies or lemon bars, they always seem to scorch on the bottom, if I use a regular baking pan. So, what I do is use 2 foil pans, one inside of the other. The air between the two pans prevents the bottom from scorching. I know they make cookie sheets with double sheets and air between them. They work very well, by the way. But, I have not seen baking pans like that.
I never worry about the size of the pan, but then I usually only bake quick-rising breads. Surely 8 versus 9 inches shouldn't make a difference.
A tall, rectangular loaf pan is certainly not the same as a low, square one, but I've always had the same results for quick breads.
Recently I made a zucchini chocolate bread that didn't turn out more like a brownie than a quick-bread, although it was delicious. The bread/brownie was equally over-moist in both types of pans.
Blondie ingredients are still sitting on the counter, well except for the eggs and butter. It's been a busy couple of days.
Doggie stayed here 2 nights - didn't jump into bed with with me but I did sleep in the guest room. I called the animal shelters and most of the vets in town to see if anyone had reported him missing - no luck. None of the neighbors I checked with recognized him. At first I took him outside for "relief" but he stayed close to the house and wanted to go back in right away. Then I let him out on his own and stood by the door. He did what he needed to do and barked at the door to come back in. Then I let him out and went into the kitchen for a moment - I expected him to bark and after less than 2 minutes I went to the door and he was gone, not seen since. I'm hoping he found his way home. I was supposed to take him to the vet that morning to check for a microchip but didn't have the chance.
3735 and counting.
Slightly Wounding Banana list cont: MacMadame.
And just like that the universe snatches the wiener dog away from us.
The fastest thing out of New Jersey since Tricky Nicky in a Muscovian handbasket
Aww I hope he's on his way home too.
I had a dog follow me home when I was walking Cooper, one day. It was a Maltese type dog. Seemed well cared for and had a collar and tag with a phone number. I caught the dog and brought it to my house. But, couldn't bring it in, My dog was attacked once, I was not going to traumatize Cooper. I called the number on the collar, no answer. Called several times over the course of 2 hours. I had an appointment and had to leave. I was not going to bring a strange dog into my house with my dog. So, I called Animal Control, explained the situation, tied the dog up on my deck (13' off the ground, so it was safe), and left it for AC to pick up. I then called the owner to let them know what I did and where they could p/u their dog if they got there before AC. The dog was picked up. The owner never called me back. Even after several calls (over several days) to make sure they had their dog back. I finally called AC to make sure the dog was back home, it was. But, I was that the owner couldn't at least call me back and let me know they had their dog back.
I was having things bake on the bottom and edges too quickly but not in the middle for awhile. My father-in-law checked the temperature for me and sure enough it was off. Majorly off. Like 80 degrees high. He reset the thermostat and no more problems. It is a common issue regardless of how new or old or expensive or cheap an oven is. It is also a quick and easy fix so it might be worth checking the temp and calling a repair man.
(I didn't need a repair man because FiL is one).