Preheat oven to 350°F. Butter 8-inch square baking pan with 2-inch-high sides. Sift flour, baking powder and salt into small bowl. Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into large bowl. Add oil, espresso powder and vanilla and whisk to blend. Whisk in eggs and sugar. Stir in dry ingredients. Pour batter into prepared pan. Bake until top is dry and toothpick inserted in center comes out with moist crumbs still attached, about 30 minutes. Immediately transfer to refrigerator. Refrigerate until cold, at least 3 hours. (Can be prepared 1 day ahead. Store in refrigerator.) Heat fudge sauce if desired. Cut brownies into squares. Top with scoops of ice cream. spoon sauce over and serve. dess 50