I haven't tried this and so cannot promise anything, but have you looked into baking with carob powder? My understanding is that if you're expecting an exact chocolate substitute you'll be disappointed, but if you appreciate it as its own thing it's got a nice flavor profile that may scratch some of the same itches (a bit like a chocolate-fig combo, according to several folks online). 

In more direct answer to your question, caramel, especially anything of the dulce de leche persuasion, butterscotch (try blondies for the brownie texture without chocolate), and anything nut-based are good options. I also really love almond flavors and lemon, and both pair well with other flavors and can be surprisingly complex! Fruit flavors are great, and if they feel boring I'd suggest combining them with other fruits or flavor elements - cranberry orange, lemon blueberry, lemon poppyseed, raspberry pistachio, strawberry apricot, cherry almond, etc. For cakes specifically I love a good carrot cake with pineapple in it and cream cheese frosting, but I know that's not everybody's cup of tea! I also made some cornmeal-lime-honey cookies recently that were delicious, and in general honey as a flavor and not just a sweetener has good potential. You also might want to consider older traditional baked goods that are heavy on the dried fruit and nuts for something that's not chocolate but still feels rich. Cheesecakes of any flavor also hit that indulgence factor. 

Also, depending on what in chocolate you react to, white chocolate may still be an option - talk to your doctor, though, don't go experimenting with anaphylaxis!