Mix brownie mix according to manufacturer directions. Line a half sheet tray with parchment paper and treat with pan spray. Deposit 5 pounds batter, spread to edges, top with a 1 pound zigzag of raspberry filling and then 1 pound of cream cheese filling. Using the middle and index fingers, gently fold the fillings into the brownie batter to create a swirl. Bake at 350°F until set. Let brownies cool completely then freeze. Unmold and cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). The brownies in the picture are cut into 3” x 3” squares.