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Put the brownie bites in a food processor and pulse to break down. Divide the mixture in 6.
Press each portion into a rough 11x6cm rectangle, then place a caramel egg in the centre and wrap the brownie around it. Press into an even egg shape, rolling it quickly between your palms to smooth. Arrange on a plate lined with baking paper and chill for 30 mins.
Put the curls in a bowl, dampen your hands with cold water and roll an egg between your palms until sticky. Drop into the curls, wash and dry your hands, then coat the egg in the curls, pressing them into the surface and filling in any obvious gaps. Transfer to a plate and repeat with the remaining eggs. Cover with clingfilm and chill until needed: they will keep for up to 5 days. Remove from the fridge 20 mins before serving for the caramel to soften.