Preheat your oven to 350°F (175°C) and grease a heart-shaped baking pan.

In a medium saucepan over low heat, melt the butter and mix in the cocoa powder until well combined. Remove from heat and let cool slightly.

In a separate bowl, whisk together granulated sugar and flour. Then add the eggs one at a time to the cocoa mixture.

Pour half of the brownie batter into the prepared pan. Dollop raspberry puree on top followed by a layer of cream cheese mixed with powdered sugar. Top with the remaining brownie batter.

Use a knife to gently swirl through the layers for a marbled effect.

Bake for 30-35 minutes or until set; check with a toothpick—if it comes out clean, they’re done!

Allow to cool before slicing and serving.