Combine all raspberry sauce ingredients in a small saucepan over medium heat.

Simmer for about 5-8 minutes until the mixture thickens and becomes syrupy, coating the back of a spoon. It should not be as thick as jam.

Set a food mill or fine mesh sieve over a bowl and strain out the seeds.

In a medium bowl, use an electric hand mixer to beat the cream cheese and sugar together on medium speed until well combined.

Gradually increase to high speed. Beat in the egg and vanilla on low speed until fully integrated.

Preheat the oven to 350 °F (175 °C) and line an 8×8-inch (20×20 cm) pan with parchment paper.

In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.

In a large mixing bowl, mix the coconut oil, sugar, and vanilla extract.

Once combined, add the eggs one at a time, stirring just until blended.

Add the dry mixture to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix!

Pour the batter into the prepared pan.

Spread the cream cheese topping over the surface.

Dollop spoonfuls of raspberry sauce over the top and use a skewer to create swirls.

Bake for 30-35 minutes. The brownies will be slightly jiggly when you remove them from the oven.

Transfer to a wire rack to cool completely, then chill for 2 hours or until thoroughly chilled.

Cut into squares. Store any leftovers in an airtight container in the refrigerator for up to 4 days.