Preheat an oven to 350 F. Melt the butter and then combine all the dry ingredients together with a spatula.
Add the rest of the wet ingredients and a nice pinch of salt. Whisk the wet ingredients in.
Fill mini cupcake tins with mini cupcake liners and fill liners ¾ of the way full. Bake the brownies for 10-12 minutes until cooked through but still fudgy. Remove brownies from the cupcake tin and allow to cool. The recipe should make 16 brownies.
In the meantime, mix softened cream cheese and raspberry preserves together with 2 T Swerve. I heated the cream cheese in the microwave until softened. If you do this, you will need to chill the mixture for 30 minutes while the brownies are cooling.
Once the mixture is chilled, add it to a piping bag fitted with a round tip that’s ¼” large.
Poke the tip into the center of each brownie and fill each evenly with cream cheese mixture. Keep brownies stored in the fridge!