Blueiris, these are the ultimate brownies, according to my family and friends. They are rich and good even without the ganache. 1 cup butter 4 ounces (4 squares) unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup sour cream (this is optional, make them even more moist) 1 tablespoon instant (espresso) coffee granules (this just makes the chocolate taste more like chocolate, you canÂt really taste it. You can leave this out.) 1 cup semi-sweet chocolate chips (6 ounces) 3/4 cup heavy whipping cream 6 ounces chocolate chips (semi-sweet) 1 teaspoon vanilla extract 1 tablespoon salted butter 1/2 cup chopped pecans or almonds (optional) Preheat oven to 350°. Prepare 9X13-inch baking pan: Grease with butter or spraying with cooking spray, lay a sheet of parchment over bottom and allow to overlap pan on 2 sides, grease again. Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Combine flour, baking powder and salt and stir into chocolate mixture just till flour is mixed in. Gently stir in sour cream, instant coffee and 1 cup chocolate chips. Spread in prepared pan and bake 30 to 35 minutes just until brownies begin to pull away from the sides. Do not over bake. Cool on rack for 20 minutes; remove from pan and cool completely on rack. After brownies are cooled, prepare Ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add 6 ounces chocolate chips, 1 tablespoon butter and 1 teaspoon vanilla. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally until you can pour it and it coats your finger. Meanwhile, cut brownies and place on a rack. Pour Ganache over all or if Ganache is cooled longer and thickened to spreading consistency, frost cooled brownies while they are still in the pan. If desired, press chopped pecans into the Ganache. I like the texture of these after they have been refrigerated overnight. Very easy to make a half recipe using a square baking dish. Marilyn

More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.

If you assume a 600 lumen output per can, to achieve 35 lumens per sq ft (overall), you need 6 - 7 cans. Besides CFL, LED cans are also available. The Cree LR6 works well and you could consider the cheaper CR6. I used the LR6 as the light was much nicer than cans using CFL. My kitchen is better lit today than before, when I had a 7' ceiling with a recessed light box with t8 lights. Some places (eg - California) require compliance with energy efficiency code (eg - title 24).

Steve, as a person who doesn't like to shop, I'm amazed that you think it's easier to go buy another pan. lol! FWIW, I have recipes that were written for a 9x9 pan (e.g., brownies and cornbread) that I prefer to bake in an 8x8 because they're too thin/dry otherwise. Some recipes, e.g., quiche-like dishes, might be too thick/wet and not set properly in an 8x8, so it helps to make the decision if you're familiar with the recipe and what it produces in a 9x9.