Preheat oven to 350 degrees F. Line a brownie pan (11 x 7 1/2 in) with parchment paper.
In a large mixing bowl, stir together the brownie mix, oil, water, and eggs as directed on the box. Stir in the chocolate chips. Set aside.
In a large mixing bowl, using an electric mixer, beat together the cream cheese, egg, vanilla, and sweetened condensed milk until smooth. Set aside 20 raspberries to use on top of brownies. Stir remaining ones into the cream cheese batter. (I had 12)
Save back 1 cup of the brownie batter and spread the remaining amount into the pan. Spoon cream cheese mixture over the batter. Drizzle remaining brownie batter over the cream cheese. Using a flat blade knife, lightly swirl this through the cream cheese.
Bake for 25-30 minutes, or until cream cheese is set and toothpick inserted into the center comes out clean. Do not overbake.
Remove from the oven and cool 1 hour. Remove brownies from the pan and transfer to a wire cooling rack, cool another hour. May cut edges off if desired after this.
Place chocolate chips into a medium size heatproof, glass bowl. Place over a small saucepan of boiling water. Bowl with chocolate chips does not go down in the water. Stir constantly until all of the chocolate is melted.
Spread chocolate over the top of brownies. Place fresh raspberries on top. Cut into squares of desired size.