Preheat your oven to 350°F, line an 9x9 or 8x8 pan with parchment and set aside.
Measure out your flour and salt in a small bowl, set aside.
In a large bowl in the microwave or a small pot on the stovetop, melt your butter. It is helpful to have room temperature butter as it melts more evenly and quickly, but not necessary.
Add your melted butter to oil, brown sugar and granulated sugar and mix together.
Add in your eggs and vanilla and mix well.
Add in your cocoa powder to your wet ingredients, mixing until no dry spots of cocoa remain.
Add your dry ingredients to your wet and stir in with a rubber spatula until just combined.
Add your peppermint candies and stir them to evenly distribute.
Pour about 80% of your brownie batter into your prepared cake pan and smooth out into an even layer.
In a medium size bowl add cream cheese and granulated sugar and mix with a hand mixer.
Add your egg and mint extract and mix until smooth and no cheesecake lumps remain.
Pour your cheesecake layer on top of your brownie layer and smooth out into an even layer covering all the brownie.
Take the remaining brownie batter and add dollops around the pan, then use a knife to swirl the brownie layer into the cheesecake layer.
Optional - Add a sprinkling of extra peppermint candy on top.
Bake your brownies on the center rack of your oven for about 30 minutes in a 9x9 pan and about 45 minutes in a 8x8 pan, until the center is no longer wet. The brownies will still be jiggly when you remove them but if you lightly touch the center, it will be soft but set.
Remove from oven and allow to cool in pan. Do not cut into until brownies have come completely to room temperature, which may take several hours.
Store in an airtight container for up to 4 days, enjoy!
