Preheat oven to 325 degrees and spray an 8” square baking pan with non-stick cooking spray. Whisk eggs in a medium bowl. Add room temperature espresso and oil then mix until well-blended.
Add the dry brownie mix and stir until until combined, batter will be thick. Pour into prepared pan, spreading evenly and bake 19-22 minutes until a toothpick inserted in the center comes out clean.
Cool brownies completely, then cut into sixteen squares. Place one scoop of coffee ice cream onto the bottom of eight brownies. Top each with a remaining brownie and push down gently. Use a butter knife to smooth ice cream into the sides of each brownie sandwich. Place on a baking sheet lined with parchment paper and freeze 15 minutes or until firm. Enjoy!