Prepare brownies as directed on box (minus 1 egg from the ingredient and pour into choice of baking pan.
Combine the chocolate-flavor syrup and raspberry chipotle sauce. Drop by generous tablespoonful randomly in 6 to 8 mounds onto batter in pan).
Cut through batter with a knife in S shaped curves in one continuous motion for a marbled effect.
Bake as recommended on brownie mix box (it may take a bit longer since the added ingredients make it into a moist/fudgy brownie).
Cool brownies thoroughly and then spread with the icing mixture. Top with fresh raspberries if desired.
