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Preheat oven to 325°F. Butter or oil an 8-inch square baking pan and set aside.
Add freeze-dried raspberries to a zip-top storage bag and crush with your hands, leaving small chunks.
In a large mixing bowl, whisk together eggs, melted butter or oil, and water. Add brownie mix and stir until combined. Mix in chocolate chips, if adding. Gently fold in raspberries and pour batter into prepared baking pan.
Drizzle pistachio cream over brownie batter in the pan. (If the cream is too thick to drizzle, microwave until soft in 10 second intervals, stirring in between.) Drag a spatula or butter knife through the pan to create deep swirls of brownie batter and pistachio cream.
Bake until a toothpick inserted into the center comes out mostly clean, 35–40 minutes. For gooier brownies, remove while there's still a slight jiggle to the center. Lightly sprinkle additional crushed raspberries on top and let cool for 30 minutes before slicing and serving.