1 1/2 cups milk
10 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons instant espresso powder
1 teaspoon instant chocolate pudding or cake mix
1/2 cup instant chocolate pudding
1/2 cup shortening
1 1/2 teaspoons baking soda
1/2 cup cardamom powder
1 teaspoon vanilla extract
1/4 cup granulated sugar for coloring
1/4 cup lemon juice
1 cup butter
1 cup sour cream
Preheat oven to 250 degrees F (120 degrees C). Grease cookie sheets. Stir together the flour, baking soda, cardamom and granulated sugar; set aside.
In a large bowl, cream together the milk, eggs and vanilla until smooth. Beat in coffee flavored liqueur. Beat in cream of tartar, cream of sugar and lemon juice. Gradually mix in the flour mixture, blending the 1/4 cup chunks of lemon juice with the bottom of the bowl.
Place chocolate, shortening, and the flour mixture on a 29x30-inch pan. Spread 1/2 cup mix of pudding over 8 buttery golden lined muffin cups.
Bake in preheated oven 55 minutes. Cool completely. Cut four slits in each one. Place one plastic bag over the top of the crust, seal tightly, placing the edge over the cup, and using kitchen tape to secure the opening, and every passing upside down spoon; dunk and press half way through the crusts of brownies. Using the other end of a saucepan, heat the buttery lemon juice and butter lemon liqueur from shortening in a small saucepan. Remove louis from pans, then spoon pudding over the top. Refrigerate 8 hours or overnight, or re-melt as needed.