This recipe was tested with success in a 9x13-inch pan and a 7.5x11.75-inch pan. You do not need to change the baking time for these pans.u003cbr/u003eu003cbr/u003eI did try them in a 9x9-inch pan as well, with a baking them for 35 minutes but they fell apart somewhat when I sliced them. I rushed the chilling on that batch though so I think you could use a 9x9-inch pan if you increase the baking time to 40 minutes and be sure to let them cool then chill in the fridge for at least 2 hours. Just note they'll be extra gooey and may fall apart a bit!u003cbr/u003eu003cbr/u003e