Raspberry-Cream Cheese Brownies

I'm not a brownie girl, but I definitely have a hard time not nibbling away at these!  I've always thought raspberries and chocolate went perfectly together, that's why I love these brownies!  They're really moist and have great raspberry flavor.  

Filling:

1/3 cup granulated sugar
3 ounces low fat cream cheese
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:

3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons homemade or good quality raspberry preserves

Preheat the oven to 350 degrees.  For the filling, combine the first 5 ingredients in a medium bowl.  Beat with mixer at medium speed until well-blended; set aside.  Spray the bottom of an 8-inch square baking pan with cooking spray (do not coat the sides of pan).  Combine the flour, baking powder, baking soda, and salt in a medium bowl.  In another bowl, combine the 1 cup of sugar and the next 6 ingredients (cocoa through egg whites), stirring well with a whisk.  Add sugar mixture to the flour mixture, stirring just until moist.  Spread two-thirds of the batter in bottom of pan.  Carefully pour filling over batter, spreading evenly.  Drop remaining batter and preserves by spoonfuls over filling.  Use the tip of a knife to swirl together to marble.  Bake for 40 minutes or until a wooden toothpick inserted in center comes out almost clean.  Remove from oven and cool on a wire rack.