You would definitely need to adjust the recipe for a half-sheet pan, and multiplying this recipe by 3 would likely be too much for the shallower sides of this type of pan, as illustrated in this blog post. I think for a recipe calling for a 9" X 9" pan, I would try multiplying the weight of each ingredient by 2.17 (note: we weigh one large egg as weighing 50g). Make sure you don't fill the pan more than half full and expect that the baking time will be shorter when baked in this shallower pan. 

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