Instructions:

• In a medium bowl, combine the cream cheese, 1/3 cup granulated sugar, 1 large egg, 1-1/2 tablespoons of flour, and the patted dry mint leaves. Beat with an electric mixer until smooth and creamy. Set aside.
• In a double boiler or microwave-safe bowl, melt the dark chocolate and unsalted butter together, stirring until fully combined and smooth. Allow it to cool slightly.
• In a large mixing bowl, whisk together the remaining 3 large eggs, light brown sugar, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract until well combined. Slowly add in the melted chocolate mixture, stirring until fully incorporated.
• Sift together the 1/2 cup plus 1 tablespoon flour, cocoa powder, and kosher salt. Gradually fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined. Do not overmix.
• Pour half of the brownie batter into the prepared 9x13 inch baking pan. Dollop spoonfuls of the mint cream cheese mixture on top, then pour the remaining brownie batter over the cream cheese. Use a knife or toothpick to swirl the two mixtures together, creating a marbled effect.
• Preheat your oven to 350°F (175°C) and bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the brownies to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares and serve.