Preheat oven to 350ºF and line a 9x9 baking dish with parchment paper.
To a high speed blender, add softened cream cheese, raspberries, coconut sugar and egg. Blend until smooth. Set aside.
Prepare the brownie base. In a large bowl, combine eggs, vanilla, butter and sugar. Incorporate Simple Mills mix.
Pour brownie batter into prepared baking dish, reserving 1/3 cup of the batter. Smooth out. Pour the raspberry cream cheese mixture on top of the brownie base.
Top with the remaining 1/3 cup of the brownie mixture. Using a knife, create swirls
Bake for 20 minutes then cover with aluminum foil. Bake for another 15 minutes or until a toothpick comes out almost clean. Let cool completely.
Transfer to the fridge for 1 hour to set before slicing. Serve with fresh raspberries.