Brownie recipe scaler

Choose a recipe, enter the yield you normally cut that recipe into, then enter your target yield. The scaler adjusts every numeric quantity in the ingredient list while leaving percentages such as “70% dark chocolate” unchanged.

Why the pan still matters

Scaling ingredients preserves mathematical ratios, but pouring more batter into the same pan creates a deeper layer. After scaling a recipe, use the Pan Converter to choose an appropriate pan area and the Bake Adjustment Guide if batter depth or pan material changes.

Whole eggs and tiny quantities need judgement

The mathematical result can produce awkward values such as 2.5 eggs or 0.38 teaspoon. For eggs, beat the egg and weigh or divide it rather than rounding a large fraction blindly. For very small amounts of salt or leavening, use an accurate small measuring spoon or scale where practical.

What the scaler does not change

The tool does not automatically rewrite baking time or temperature. Those do not scale linearly with recipe yield. It also does not claim that every batch size behaves identically in mixing, cooling or storage.