Maybe because chocolate is such a luxury, food-wise, that it claims one of the top spots for Valentine's Day gifting.  (The other might be jewelry, but we digress: this is about food.)

Chocolate has some proven heart health benefits, but it's considered first and foremost a treat . Some of us, of course, don't consider a day complete without at least a nibble of chocolate. I am not one of those people.

It's not that I don't like or enjoy chocolate, because I do. But I'm a chocolate philestine.  I first preferred white chocolate, which isn't even real chocolate, then gravitated over to milk chocolate, which is considered the choice of those without a sophisticated (read childlike) palette. I seldom choose chocolate for my dessert.

I have had pieces of dark chocolate that surprise me with how little it takes to impart so much bold flavor. I find the new ways chocolate is presented  intriguing. There are whole lines of chocolate bars that are organic or natural, that have added curry powder or even lime and tortilla chips. The ying-yang of chocolate with something you don't expect, like chocolate and bacon, say, makes me perk right up.

All this leads to how I am making a brownie for Valentine's Day that is a little off the expected path. I am subbing out the butter and replacing it with a very nice extra virgin olive oil. It makes the brownies have a savory edge that I thoroughly appreciate. When they are done baking, like all brownies, don't be fooled by their texture, because if you bake until they are firm, they will end up like granite. Take them out immediately when your timer indicates, and let them sit for a while on the counter. The finished texture will be just right: very moist but not mushy, and definitely not crunchy.

You can top the brownies while still warm with extras like Maldon sea salt or toasted shredded coconut or chocolate curls.  After all, if you can't go over the top on Valentine's Day, when can you?