Preheat your oven according to your brownie recipe instructions.
Prepare an 8×8 baking pan with cooking spray and set aside.
Following the instructions for your brownies, mix the ingredients and pour into the prepared pan.
In a mixer, cream together the cream cheese, 1/3 cup of sugar and 1 egg. You may need to scrape the sides and bottom of the bowl to allow the cream cheese to be fully incorporated into the mixture.
Dollop the mixture over your brownie batter.
Using a butter-knife, cut the brownie batter into the cream cheese mixture. Drag the knife in a swirling motion from one side of the pan to the other, making sure the knife goes all the way through the batter. Repeat until the two batters have a swirling, “marble” look.
In a small bowl, measure the raspberry preserves and then stir vigorously with a spoon to thin down the jam.
Dollop the preserves over the brownie-cream cheese batter and then, with a cleaned knife, swirl the raspberry preserves into the batter.
Place the pan into your preheated oven and follow the brownie recipe’s guidelines for baking times. Watch carefully toward the end to ensure the cream cheese doesn’t get too browned.
Allow to cool before cutting and serving.
*I love the Ghiradelli brownie mixes but any will do. You can also use a scratch-recipe.