Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil, leaving at least a 1-inch overhang for lifting out baked brownies. Place 8 ounces chocolate chips and butter in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until completely melted. Set aside.

In separate large bowl, combine eggs, coffee, yogurt, sugar and vanilla; stir until well mixed. Slowly stir in melted chocolate and butter until combined.

In medium bowl, combine flour, wheat germ, baking powder and 1/2 teaspoon salt. Add to chocolate mixture until just combined. Stir the remaining 4 ounces of chocolate chips into mixture.

Pour batter into prepared baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out almost clean.

Remove from oven and cool completely. Drizzle 3 tablespoons caramel and 1/4 teaspoon kosher salt over brownies. To serve, place brownies in the freezer for 30 to 60 minutes. Remove and cut into 24 squares.