Servings
16
Butter
168g
Cocoa
60g
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Inputs
Result
8×8 pan, scale = 1.0. Total batter = 600g. Butter = 600 × 28% = 168g. Sugar = 600 × 30% = 180g. Cocoa = 600 × 10% = 60g. Servings = 64/4 = 16.
Inputs
Result
9×13 pan area = 117 sq in. Scale = 117/64 = 1.83. Total batter = 600 × 1.83 = 1098g. Cakey: butter 20% = 220g. Sugar 28% = 308g. Flour 22% = 242g. Servings = 117/4 = 29.
The difference is in the fat-to-flour ratio. Fudgy brownies use 28% butter and only 12% flour, creating a dense, moist texture. Cakey brownies use 20% butter and 22% flour, giving a lighter, cake-like crumb. Chewy brownies split the difference at 24% butter and 16% flour.
| Style | Butter | Flour | Cocoa |
|---|---|---|---|
| Fudgy | 28% | 12% | 10% |
| Cakey | 20% | 22% | 8% |
| Chewy | 24% | 16% | 9% |
Scale by pan area ratio. An 8×8 pan (64 sq in) is the standard. A 9×13 pan (117 sq in) needs 1.83× the batter. The calculator handles this automatically. Keep batter depth around 1 inch for best results.
An 8×8 pan yields about 16 brownies cut 2×2 inches. A 9×13 pan yields about 24–30 brownies. For thicker bar-style brownies, cut larger squares (3×3 inches) for about 9 per 8×8 pan.
Cocoa powder gives a more intense, drier chocolate flavor and is easier to scale precisely. Melted chocolate adds richness and a smoother texture. Many recipes use both. This calculator uses cocoa powder for simplicity—add 30g melted chocolate per 100g batter for extra richness.
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Last Updated: Mar 19, 2026
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