Prepare Raspberry Sauce: In a small saucepan, combine 1 cup of raspberries, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract. Simmer over medium heat for about 5-8 minutes, stirring occasionally, until thickened and raspberries break down. Strain the mixture to remove seeds and set aside.

Make Cream Cheese Mixture: In a mixing bowl, beat 8 ounces of room-temperature cream cheese with ⅓ cup of granulated sugar until smooth. Add 1 egg and ½ teaspoon of vanilla, mixing until fully combined.

Combine Dry Ingredients: Whisk together 1 cup of all-purpose flour (or gluten-free blend), ¾ cup of sifted Dutch-process cocoa powder, and ¼ teaspoon of salt.

Mix Brownie Batter: In a large bowl, combine ¾ cup of refined coconut oil, 1 ½ cups of granulated sugar, and 1 tablespoon of vanilla extract. Add 3 room-temperature eggs one at a time. Gently fold in the dry ingredients until just combined.

Assemble and Bake: Preheat oven to 350°F (175°C) and line a baking pan with parchment paper. Spread brownie batter evenly in the pan, layer the cream cheese mixture on top, dollop the raspberry sauce, and swirl gently. Bake for 30-35 minutes.

Chill and Cut: Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before using a heart-shaped cutter to cut out brownies.