Melt chocolate and butter together and cool. Use one mixing bowl. Whisk cooled chocolate mixture into everything else, except nuts and blend until very smooth. Add nuts (Hazelnuts can be chopped to your desired fineness). Butter & flour a metal 8” or 9” square baking pan. Bake at 325°F for 18 minutes. Dust top with icing sugar when you remove it from the oven, while warm. Let cool before cutting. You can use one drop of Peppermint essential oil in place of the Lavender if you prefer.*

* Don’t not substitute other brands of essential oils in cooking or ingesting as they are not safe to consume. Young Living’s essential oils (from edible plant parts) are food-grade.