Banana Birthday Brownies

My cousin Colin really likes bananas, so for his birthday, after deliberating between different banana-containing items, decided on making banana brownies, since I figured they'd be the easiest to get to him: they wouldn't require refrigeration (which ruled out puddings, cream pies, and banana splits) or need to be served immediately (anything bruleed, which ruled out bruleed banana tarts, bananas foster; or tarts, which would discolor). Hopefully I'll actually be able to deliver them. Though since I am putting off my homework by making these, it may take a few days.

Banana Birthday Brownies

1/4 lb (1 stick) unsalted butter cut into tablespoons, plus more to grease foil
8 ounces bittersweet chocolate, chopped
1 cup granulated sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2-3 bananas, sliced crosswise into 1/2 inch thick slices (about 36)
2 tablespoons turbinado sugar
2 tablespoons semi-sweet chocolate chips

Preheat oven to 350º. Put water in saucepan on stove to come to a simmer. Line an 8-inch square baking pan with aluminum foil, leaving an overhang. Butter foil.

In a small bowl whisk cocoa powder and flour together.

Place chocolate and butter in a heatproof bowl over simmering water. Stir occasionally until just melted, about 5 minutes. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth. Do not overmix.

Spread 1/3 of batter into prepared pan. Arrange banana slices in single layer. Sprinkle with turbinado sugar and chocolate chips. Top with remaining batter and smooth. Bake until toothpick in center comes out with moist crumbs attached, about 35 minutes.

Cool completely in pan and remove using foil. Peel off foil and cut into 16 (2x2) squares.