Preheat oven to 350°. Grease a 9x13 pan. Set aside.
Make brownie batter according to the directions on the box.
Pour and spread the brownie batter into the greased 9x13 pan. Set aside.
In a clean bowl, mix together the cream cheese, granulated sugar and vanilla. Mix until completely smooth and no longer lumpy.
Spoon dollops of the cream cheese mixture on top of the brownie batter in the 9x13 pan.
Spoon dollops of the raspberry pie filling onto the brownie batter, next to the cream cheese mixture.
Use a long skewer or something similar to swirl the layers together until the brownies take on a marbled look.
Bake at 350° for 25 minutes or until a toothpick comes out clean.
Let cool completely before cutting.