My husband who is a diabetic likes to eat desserts daily,so he got craving for sweets after  dinner and he asked me if anything is there,but i found nothing in my refrigerator,so thought to make something but ease of work and not to increase his blood sugar level.Then i thought of making this brownie recipe but with sugar free ,so i can make it guilt free and he can have it too.So i came up with this rescue recipe which uses one  mug and a spoon and it took less then 5 min to make,I enjoyed the taste so i thought to share this recipe with you as a sweet craving savior .
So If u are diabetic who likes cakes try this recipe.




About Brownie:

A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture.Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting,whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.
Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream or marzipan, or sprinkled with powdered sugar. They are especially popular in restaurants, where they can be found in variation on many dessert menus.

Myths About Creation:

There are three main myths about the creation of the brownie. The first, that a chef accidentally added melted chocolate to biscuit dough. The second, a cook forgot to add flour to the batter. And thirdly, the most popular belief, that a housewife did not have baking powder and improvised with this new treat. It was said that she was baking for guests and decided to serve these flattened cakes to them. All three myths have gained popularity throughout the years.

Ingredients:



1/4 cup flour (50 g) + 2 tbsp
1/4 cup SugarFree,Splenda (70 g)
2 Tbsp (13 g) cocoa (natural, unsweetened)
Pinch of salt
Tiny pinch of cinnamon / Instant Coffee Powder
1/4 cup water (60 ml)
2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
1 to 2 drops vanilla extract
1 tsp of decorative cake toppings(optional)
2 tbsp of broken cashews

Method:

1.Take a ceramic Mug which is microwavable

 2.Add Flour
 3.Then Splenda and cocoa powder.

 4.Salt to enhance the sweetness
 5.Coffe Powder to enhance the chocholate flavour.
 6.Take a fork and mix it so there are no lumps.
 7.It should be like this .
 8.Add Water.
 9.Then oil,don't add any flavored oil like olive or extra virgin,just add plain oil.
 10.Vanilla Essence.
 11.Stir them very well until its a smooth batter.
 12.Then finally add cashews and stir them and put in microwave for 2 min.

 13.When u insert a skeewer it should come clean.



Hot SugarFree Brownie is ready,Serve with with milk .




Tips:


1.My Microwave is 1000 watt power , i baked it for 2 min,but for first time you can start checking every 30 min for the brownie timing.

2.Some mugs don't microwave well because there is metal in their ceramic glaze. They'll work but they may get very hot. Best to use a plain old everyday un-fancy mug.

3.Don't use flavored oil,as this will affect the taste of brownie.

4.Instead of coffee powder you can also use cinnamon powder,its according to preference.

5.Use only instant coffe powder.