• 1 cup unsalted butter
  3 ounces best-quality semisweet chocolate, finely chopped from block
  1/3 cup sugar in the raw
  2/3 cup granulated sugar
  1/2 cup best quality cocoa powder (Dutch processed)
  1/2 cup mascarpone cheese, softened
  3 large fresh eggs (room temperature)
  2 teaspoons vanilla extract
  1/8 teaspoon almond extract (careful, too much is way too much)
  1/2 cup all-purpose flour (more or less depending on humidity)
  1/4 teaspoon fine salt
  Powdered sugar for dusting
  2 cups chocolate covered caramel baking morsels (cut up caramels do not work, too stiff)

Preheat the oven to 335 degrees F. Cut parchment paper to fit the bottom of an 8 by 8-inch square pan, butter and dust with flower and set aside.

In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. This can be done with an electric mixer. Gently fold the flour and salt into the batter, by hand. Add caramel morsels last and gently fold in. The batter should be stiff but not unworkable.
Spread the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.