Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment, letting the paper hang over the edges at two sides. Use a little of your butter or margarine to grease the pan and paper. In a small bowl, whisk the flour, matcha, baking powder, baking soda and salt.
In a Vitamix or food processor, grind half of the pistachios to butter, adding the canola oil as needed to make a thick paste. Scrape into a bowl and let cool.
In a stand mixer or with an electric mixer in a large bowl, beat the softened butter or margarine. Add the brown sugar and beat until fluffy, scraping down a couple of times. Beat in the eggs or egg replacer and vanilla, and scrape again. Beat in the pistachio butter. Mix in the flour mixture, stopping to scrape the sides when it is mixed, then add the remaining pistachios and chocolate chips.
Spread the batter in the pan and bake for about 30 minutes, until the top is golden and crinkled, but the center is still a little raw. Cool on racks.
Use the parchment to lift out the blondies and cut them 4 x 4 into 16 squares.