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Preheat the oven to 180°c/160°c fan-forced. Line base of a 20 cm x 30 cm baking pan with baking paper, extending over the two long sides.
Melt the chocolate in a heatproof bowl in the microwave or over a double boiler and set aside to cool. Stir in the VEGEMITE.
Beat the butter and brown sugar together using an electric mixer until thick and pale. Add 4 of the eggs, one at a time, beating well between each addition. Sift the flour, cocoa and baking powder over the mixture and fold through until combined, then fold in the chocolate mixture.
Place the cream cheese, caster sugar, remaining 2 eggs and vanilla into a clean bowl and use the electric mixer to beat until smooth and creamy. Gently fold the cream cheese mixture into the chocolate mix. Don’t overwork the mixture - you’re aiming for a marbled look.
Spoon the brownie mixture into the prepared pan and scatter over the raspberries. Bake for 40 minutes, until just set with a slight wobble in the centre.
Cool in the pan for 15 minutes. Lift out and cool completely on a wire rack. Cut into 15–18 pieces to serve.