The Truth Behind the Numbers on Your 13×9 Pan
Updated: Mar. 20, 2019
Guess what: Not all 13x9 pans are created equal.
It’s a rainy Saturday, aka the perfect time to bake up a big batch of gooey chocolate brownies. You pull out all your ingredients (including Dutch cocoa powder—what is that, anyway?—for extra richness) and, of course, your trusty 13×9 pan. But before you start mixing, before you even preheat the oven, you might want to double check that pan. Because it turns out those numbers on the bottom might not even be accurate.
What’s the Deal?
Because there are no defined standards for bakeware, not all 13×9 pans are actually, well, 13 inches by 9 inches. Sometimes it might be due to a thicker edge, sometimes it might just be due to the pan’s design. Regardless, it’s important that you use a pan that is the right size. Otherwise, you could end up ruining your recipe. That’s bad news for these yummy 13×9 desserts!
Chocolate Chip Cookie BlondiesThis recipe has been used in my family as long as I can remember. My mom would make these for us when we were young and I have continued the tradition to my own family. When my husband and I were engaged, I would send these to him during his deployment overseas. In no time, he and his buddies would have the entire container emptied. These are the best chocolate chip brownies you will ever taste! —Amanda Green, Salisbury, Missouri
Salted Pecan Shortbread SquaresMy shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. —Diana Ashcraft, Monmouth, Oregon
Nutty Cheesecake SquaresI grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York
Shortcut Tres Leches CakeMy mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Lemon Chiffon Blueberry DessertThis cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
Chunky Blond BrowniesEvery bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It's a potluck offering that stands out. —Rosemary Dreiske, Lemmon, South Dakota
Honey Pecan TrianglesAfter stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. —Debbie Fogel, East Berne, New York
Peppermint BrowniesMy grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
CokeCola CakeWe live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia
Kahlua Dream BarsI always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Peanut Butter Popcorn BarsIf you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. —Kathy Oswald, Wauzeka, Wisconsin
Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Lattice-Topped Pear Slab PieA lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona
White Chocolate-Strawberry TiramisuHere's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like—I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. —Anna Ginsberg, Chicago, Illinois
Caramel Pecan Ice Cream DessertMy mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Almond-Coconut Lemon BarsGive traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Chocolate Chip Cheesecake BarsI received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Rhubarb Mandarin CrispAn attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Malted Milk CakeBake this cake in a 13x9 pan or as cupcakes in fun paper liners. I am a sweet and salty addict, so I sprinkle popcorn on top. —Susan Scarborough, Fernandina Beach, FL
Candy Bar Cheesecake BrowniesI came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. —Elisabeth Larsen, Pleasant Grv, Utah
Coconut Poppy Seed CakeThis moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. —Gail Cayce, Wautoma, Wisconsin
Thelma's Chocolate EclairI love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas
Layered Mint CandiesThese incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! —Rhonda Vauble, Sac City, Iowa
How to Measure a Baking Pan
Fortunately, there are a few easy ways to ensure your pan is 13×9. To start, take it into your own hands and measure it yourself. Always measure from inside edge to inside edge. Going from the outside edges includes the pan’s border which throws off your measurement and will most likely make it inaccurate. Another rule of thumb is to use your ruler to measure across the top, not the bottom.
You can also measure the pan’s volume, aka how much batter it holds. Do this by filling the pan with water all the way to the top—a true 13×9 pan should hold about 14 cups or 3.3 liters of liquid.
Test Kitchen tip: This is much easier to do if you measure the cups as you fill (instead of filling it up, then having to pour the water into a measuring cup).
Don’t forget to consider your pan’s depth, too. The average 13×9 pan is two inches deep. You can measure for depth by holding a ruler straight up (no slanting!) in the bottom of the dish. A shallower pan may not hold all of your batter whereas a deeper pan may not cook evenly through the center.
Remember, just because a piece of bakeware looks like a 13×9 pan doesn’t mean it really is. Always measure first to make sure you’re using the right size—and avoid burning those scrumptious blondies you’ve been craving so much.
Good news! Your pan is bound to fit in one of these genius casserole carriers!
Try these no-leftovers 13x9 potluck recipes.
Best Ever Beans and SausageWhen my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts
Chicken BurritosThis mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Stuffed Pasta ShellsThese savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way.
—Jena Coffey, St. Louis, Missouri
Tomato-Herb FocacciaWith its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
Gooey Chocolate-Peanut BarsThese are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe. —Elaine Grimme, Sioux Falls, South Dakota
Oat Pan RollsI've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Pearl Onion Broccoli BakeWith its creamy white cheese sauce and buttery crumb topping, this dish is great comfort food. If you’re looking for a mild way to dress up broccoli, this is the recipe. —Charles Keating, Manchester, Maryland
Artichoke Spinach CasseroleAlthough he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana
Contest-Winning Greek Pasta BakeWhen I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania
Creamy Make-Ahead Mashed PotatoesWith five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Dilly Veggie PizzaAlways popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Sausage Quiche SquaresHaving done some catering, I especially appreciate interesting, appetizing finger foods. I'm constantly asked to make these popular squares to serve at parties. They're almost like a zippy, crustless quiche.
-Linda Wheeler, Middleburg, Florida
Chocolate Chip Cheesecake BarsI received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Cheddar-Bacon DipBoth children and adults enjoy this dip. And I'm a fan because it's so quick and easy to prepare. I make it for special occasions…birthdays, Christmas parties and more. —Carol Werkman, Neerlandia, Alberta
Originally Published: July 25, 2018
