Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.

In a mixing bowl, combine the melted butter and sugar. Mix until well combined.

Add the eggs and vanilla extract, and whisk until smooth.

Sift in the cocoa powder, flour, and salt. Stir until just combined.

Pour the brownie batter into the prepared baking pan and spread evenly.

In a separate bowl, beat the softened cream cheese and sugar until smooth.

Add the egg, lemon juice, and lemon zest. Mix until well combined.

Gently fold in the raspberries, being careful not to break them too much.

Drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to swirl the mixtures together.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serve and enjoy your Lemon Raspberry Cheesecake Swirl Brownies!