Preheat oven to 350°F (175°C).

Prepare the filling: In a mixing bowl, beat sugar, cream cheese, flour, vanilla extract, and egg white until well-blended.

Set the filling aside.

Prepare the brownies: Coat the bottom of an 8-inch baking pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

In a separate bowl, combine sugar, melted butter, water, vanilla extract, egg, and egg whites; stir well with a whisk.

Add the wet ingredients to the dry ingredients, stirring just until moist.

Spread two-thirds of the brownie batter into the prepared pan.

Pour the cream cheese filling over the batter, spreading evenly.

Drop spoonfuls of the remaining brownie batter and raspberry preserves over the filling.

Swirl the batter and preserves together using the tip of a knife to create a marbled effect.

Bake for 40 minutes, or until a wooden pick inserted in the center comes out almost clean.

Cool completely on a wire rack before cutting and serving.