In a large mixing bowl, cream the softened butter and sugar together using an electric mixer for about 3 minutes, until light and fluffy.
Add the eggs and vanilla extract, mixing gently by hand until combined.
In a separate bowl, sift together the cocoa powder, salt, and flour. Gradually fold the dry ingredients into the wet mixture by hand until well blended.
Grease an 8-inch pie pan with butter or non-stick spray. Pour the batter into the pan and spread it evenly.
Bake for 30–35 minutes, or until the edges are set and the center is slightly wobbly.
Allow the pie to cool slightly before serving warm, or let it cool completely for a firmer texture.
Notes
Texture Tip: Hand-mixing the batter is crucial for the signature gooey texture. Overmixing with an electric mixer can result in a cake-like consistency.
Ingredient Substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a vegan alternative, replace butter with plant-based margarine and eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Storage: Store leftovers at room temperature for up to 1 day or in the refrigerator for up to 5 days. Reheat in the oven or microwave for a warm, gooey treat.
Customizations: Add-ins like chocolate chips, nuts, or caramel swirls can enhance the flavor and texture. A sprinkle of sea salt on top before baking adds a gourmet touch.
