1. Preheat the oven to 350°F (175°C). Prepare an 8×8-inch square baking pan by lining it with parchment paper or aluminum foil and lightly coating it with butter or cooking spray.
2. In a large mixing bowl or stand mixer, combine flour, brown sugar, cocoa powder, salt, and baking powder.
3. Add the butter in chunks and mix on medium-low speed until the butter is in pea-sized pieces. Mix in vanilla and almond extracts.
4. Incorporate rolled oats until the dough becomes crumbly.
5. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan.
6. Evenly spread raspberry jam over the base layer.
7. Crumble the remaining dough over the jam layer.
8. Sprinkle chopped dark chocolate and coarse flake salt over the top.
9. Optionally, heat condensed milk with part of the chocolate for a richer topping.
10. Bake in the preheated oven for 30 to 35 minutes, until the jam is bubbly around the edges.
11. Cool completely on a wire rack before slicing into bars.