Preheat oven to 350°F (175°C) and grease an 8-inch heart-shaped baking pan.

In a saucepan, melt butter over low heat. Stir in cocoa powder until smooth, then mix in sugar.

Allow to cool slightly before whisking in eggs one at a time until fully incorporated.

In another bowl, sift together flour and salt; gently fold into the chocolate mixture.

For the raspberry swirl, mash fresh raspberries and mix with cream cheese until smooth.

Pour half of the brownie batter into the prepared pan, dollop raspberry mixture on top, swirl lightly, and add remaining brownie batter.

Bake for 25-30 minutes or until a toothpick comes out clean.